Cream of asparagus stem soup
First dishes
Cooking without waste
Ingredients
serves 4
stems of 14 oz white and green asparagus, 9 oz potatoes, half an onion, vegetable broth, dry white wine, extra virgin olive oil, salt, pepper.
Preparation
Clean the asparagus stems by removing the tougher fibers and cut them into small pieces; wash, boil, and peel the potatoes.
Chop the onion and sauté it in a pan with a drizzle of oil. Add the asparagus, pour in the wine, preferably full-bodied, and let it evaporate. Add salt, add the boiled potatoes, pour in vegetable broth, and cook until done.
When the soup is ready, strain it with a food mill. Serve it hot, with a grinding of pepper.
45 minutes
