Free Soup: Creamed Asparagus Soup

Photo: Eva Taylor

Ingredients

2 cups asparagus stems (I generally use the ends which I have snapped off over the summer months and frozen)

2 cups low sodium chicken stock (or vegetable stock)

1/2 sweet onion, chopped

2 tablespoons olive oil

salt and pepper to taste

2 slices prosciutto

2 thinly sliced crusty bread

1/4 cup grated gruyère

Preparation

Thinly slice prosciutto and fry until crispy in a little oil (1 tsp).

Drain crispy prosciutto and set aside.

Using about 1-3 tsp olive oil, rub both sides of bread and toast until crispy. Set aside.

Using 1 tbsp olive oil, sweat out the onions until soft, add the asparagus stems which have been cut into about 1 inch lengths.

Add 1 cup chicken stock and cook until the asparagus is very soft.

Using an immersion blender, blend until smooth (you will need a good motor because the woody stems may cause problems).

Once you have puréed the soup, ladle into a fine sieve and press through using the back of your ladle - do not skip this step, the soup is not edible because of the woody bits. Add more stock until desired consistency has been achieved.

While keeping soup warm, sprinkle the gruyère evenly onto one side of each toast. Place until broiler for a minute until cheese is bubbling.

Ladle soup into two bowls, gently top with the gruyère toast and sprinkle with the prosciuto crisps. Serve hot.

Enjoy!

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About

Because I don't like throwing away food, I always keep a baggy of the asparagus ends one would normally discard in the freezer. For this soup, you will need more than you think because a lot of it is discarded after it's run through a fine sieve (it's mostly the woody parts, but they are still quite tasty).