Asparagus soup from peel
No need to toss those asparagus peelings away! There is plenty of flavour left in them, and in this recipe, we turn them into a delicious soup. Delicate yet comforting, it is just as good for a cosy evening as a breezy summer lunch. So, why not give the asparagus soup from peel a go and see for yourself?
Ingredients
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Peelings from white asparagus
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1 kilo |
|---|---|
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Water
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1 l |
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Salt
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|
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Pepper
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|
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Nutmeg, grated
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Butter
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100 g |
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Flour
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100 g |
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Milk
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200 ml |
Select fresh white asparagus
When choosing white asparagus, look for spears that are firm, glossy, and free from blemishes. The tips should be tightly closed, and the ends should feel moist rather than dry. Fresher spears require less trimming, but the base may still need to be cut or peeled to remove any tough, fibrous parts.
Use leftover peel
White asparagus peelings from other recipes can still be useful in this soup. If you store them in the fridge for a day or two, they are fine to use as long as they are kept in an airtight container. For longer storage, freeze them in a sealed bag and use them within a few weeks. When using frozen peels, add them straight to the pot without thawing.
Make a roux for a creamy soup base
Melt the butter over medium heat until it starts to bubble. Stir in the flour and cook for a couple of minutes, stirring constantly, until it turns golden and gives off a nutty aroma. Keep the heat moderate, and do not let it turn dark brown, as that means it has started to burn. Slowly add the strained asparagus broth and milk, stirring constantly to keep the mixture smooth. If lumps form, whisk vigorously to break them up. Small lumps can usually be smoothed out, but if the mixture stays lumpy, it may be best to start over for the best texture.
Get a smooth texture
For a smooth finish, strain the blended mixture through a sieve. This removes any fibrous bits left from the asparagus peelings. Use a wooden spoon to press the soup through and extract as much liquid as possible. This step gives it a silkier texture without any unwanted fibres.
FAQ: Questions about asparagus soup from peel
With these answers to common questions, you can learn how to keep your asparagus soup fresh, reheat it properly, and adjust the thickness as needed.
Can I prepare the asparagus soup from peel ahead of time?
Yes, you can definitely make the asparagus soup from peel beforehand. Once cooled, transfer it to an airtight container and store it in the fridge, where it will stay fresh for up to 3 days. When ready to serve, reheat gently on the hob, stirring occasionally.
How to thicken asparagus soup from peel?
If you want your asparagus soup from peel to be thicker, let it simmer a little longer to reduce the liquid. This naturally thickens the soup without altering the flavour. Another option is blending in a few cooked potato pieces, which will add body without overpowering the flavour of the asparagus. If the soup is already made and needs more thickness, mix a teaspoon of flour or cornstarch with a little cold water, then stir it into the soup and let it simmer until it reaches the desired consistency.
Can I freeze asparagus soup from peel?
Yes, asparagus soup from peel can be frozen for 3 months. However, milk-based soups may become slightly grainy or separate after thawing. To minimise this, let the soup cool completely before transferring it to an airtight container or freezer bag, leaving some space for expansion. When ready to use, thaw it in the fridge overnight and reheat gently on the hob, stirring regularly. If the milk separates and whisking does not fully smooth it out, blending the soup for a few seconds can help restore its texture.
Nutritional values
Nutritional value, per
1312 Kcal
| Fibre | 28.6 gram fibers |
| Protein | 35 gram |
| Carbohydrates | 100.4 gram |
| Fat | 86.1 gram |
Other recipes
Make asparagus soup from peel
We love a good food hack, and making asparagus soup from peel is one of them. By drawing out every bit of flavour from the peels, this soup takes on a fresh, delicate taste that is different from a full-asparagus soup.
Instead of the natural sweetness you get from using the spears, this version leans more towards the fresh and earthy side, with just a touch of sweetness that builds as the soup simmers. The spears and tips are often the centre of attention in most recipes, but the peel brings deeper, more herbal undertones. This is a great recipe for trying out asparagus soup in a new and exciting way.
Delicate flavours with a creamy base
When you want to give the soup its signature creaminess, nothing works better than a roux. It is a classic method for thickening soups and sauces made from milk, flour, and butter.
The butter brings a touch of richness, while the milk softens the edges, creating a delicate and smooth consistency. The roux is then blended with the asparagus broth, which carries the earthy essence of the peelings without any of the fibrous texture. The result is a light yet full-bodied soup with a silky finish that keeps you coming back for more.
Seasoned with warm nutmeg and sharp pepper
Without pepper and nutmeg, this soup would be missing an important part of its core flavours. Nutmeg melts into the creamy base, adding a slow-building warmth that lingers delightfully in the aftertaste. It gently rounds out the flavours with its subtle, earthy sweetness, while pepper makes its presence known immediately, cutting through the mildness with a sharp bite.
Easy and delicious recipe for asparagus leftovers
If you love asparagus as much as we do, this asparagus soup from peel deserves a spot in your kitchen. It is easy to make, incredibly comforting, and a stellar way to turn leftovers into something delicious using ingredients you probably already have in your fridge. Simple but never boring, this asparagus peel soup always disappears quickly, whether it is a cosy family dinner or a meal shared with friends. And when the bowl is almost empty, there is nothing better than grabbing a piece of bread to soak up every last drop.
White asparagus is a treat, and we have plenty of ways to enjoy it. Go classic with asparagus and hollandaise, keep it rustic with asparagus and ham, or bake it into a comforting asparagus casserole. And when the spears are gone, do not throw away the peelings because this soup is a brilliant way to use them instead.
Tweak the recipe to make it yours
One of the best things about our asparagus soup from peel is how easy it is to tweak while keeping its creamy, delicate base. Stick with white veggies if you want to keep it light but still add your own spin. Celeriac has an earthy, nutty flavour with a hint of sweetness, giving the broth a deeper, more robust taste.
Cauliflower is mild and slightly nutty, blending in seamlessly while making the soup even creamier without competing with the asparagus. Parsnip, on the other hand, stands out more with its natural sweetness, playing off the gentle warmth of the nutmeg.
Want some crunch? Bacon brings a salty, smoky snap, while fried onions add a crispy bite with a caramelised edge. Feeling like a little seasoning shake-up? Swap the pepper for ground mace for a warm, spiced kick, or toss in some lemon zest to brighten things up and keep the flavours fresh.
