A great recipe for using leftover asparagus stems—fresh or frozen.
2 Tbsp (30 mL) extra-virgin olive oil
2 cups (500 mL) yellow onion, chopped
2 cups (500 mL) low-sodium chicken or vegetable stock
2 cups (500 mL) water used to cook asparagus (or, if using leftover asparagus, more stock)
1 lb (450 g) asparagus stems
Juice of 1 lemon, divided
1/4 tsp (1 mL) salt, divided
1/4 tsp (1 mL) freshly ground black pepper
Pinch of cayenne pepper
1 tsp (5 mL) lemon zest
12 cooked medium shrimps
In large pot heat oil over medium-low heat. Simmer onion until very soft and golden, stirring often, about 15 to 20 minutes.
Add stock and water, increase heat, and bring to a boil.
Chop asparagus; drop into boiling stock. Reduce heat and simmer for 10 to 15 minutes, until asparagus is very soft. Remove from heat.
Pour soup into blender in batches and blend until creamy.
Return purée to pot; taste and adjust seasoning, adding lemon juice, salt, black pepper, and cayenne pepper to taste.
If serving soup hot, garnish with lemon zest and shrimp, and serve.
If serving soup cold, remove from heat, cover, and refrigerate. Garnish with lemon zest and cold shrimp; serve very cold.
Each serving contains: 155 calories; 9 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 15 g carbohydrates; 4 g fibre; 224 mg sodium
source: "Celebrate Asparagus", alive #355, May 2012
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