ASPARAGUS GOLD SOUP
Unlike most broth-based soups, this one is mostly vegetables. This is a long version soup, utilizing the entire asparagus. First we make the broth and store it till ready to use 1 week or less. Then we make the soup.
Carrot celery and onion cooked with Yukon gold potatoes, cauliflower and peas. Seasoned with garlic, caraway, tarragon and thyme. Asparagus spears added at the end. A high end asparagus soup sure to please! Good as gold they say!
Makes 12 cups
Prepping asparagus broth for soup later:
1 lb. fresh asparagus – wash, then break off lower third of stalks off and reserve both
1- In large saucepan fill with water 2 inches down from top.
2- Bring to boil.
3- Add asparagus and boil till tender.
4- Remove from water with slotted spoon or tongs and place on plate to cool.
5- Measure out 4 cups water and place in medium saucepan. Set aside.
6- Now, take all the bottom 3rd of stalks that you broke off. On cutting board, cut into small pieces, about 1/2 inch wide.
8- Place in food process and process till mushy, scraping down insides of container a couple times, then process again.
9- Scape the mush into the saucepan with the four cups water, scraping container, making sure you get it all.
10- Bring to boil, then cover, reduce heat to low and cook 45 minutes, checking periodically. You’ll have to scrape the mush that builds up on the cover back into the broth.
11- When the mush turns olive green and softens considerably remove from heat, cool to room temperature, transfer to covered container and refrigerate till you’re ready to make the soup.
- Store up to a week.
- Saving broth to later make the soup, rather than make the broth and the soup at the same time is more efficient.
Place the asparagus spears into a separate covered container and refrigerate till ready to use – 1 week or less.
Notes: When breaking off lower third of stalks, you lose about half the total weight. For 1 pound, you get approximately 1/2 pound tops and 1/2 pound bottoms because the bottoms are larger.
The reason we don’t use the mush in the soup is that it’s still too fibrous for enjoyment. One might think cooking the mush will soften it. Yes, it will soften some aspects of it, but even when soft it’s too fibrous.
Now let’s make the soup
- When you’re ready to make the soup, strain the the solids into a large bowl, through a wire mesh strainer, not a colander. Discard solids. Save the broth.
broth from asparagus
4 c. water
2 lg. veggie bouillon cubes – I used EDWARD & SONS VEGAN FLAVORING CUBES
2 t. salt
fresh grind black pepper to taste
2 t. Hungarian paprika – mild
1 t. ground caraway seed
2 t. garlic powder
1 t. onion powder
2 t. dried tarragon
1/4 t. celery seed
1/8 t. dried thyme, finely crushed between fingers
1 c. diced sweet onion
10 baby carrots – sliced into thin round – very thin – 1/16 inch wide (use your ruler)
1 c. fine diced celery
1 lb. Yukon gold potatoes, washed well, sliced into 1/2 inch planks, stacked a few at a time and cut into 1/2 inch cubes – leave the peels on
12 oz. pkg. froz. cauliflower buds
12 oz. pkg. froz. peas
cooked asparagus spears, cut into 1/2-1 inch pieces
- the ones you previously cooked
1- In large pot, over medium heat, place broth from asparagus, water, bouillon cubes, salt, pepper, paprika, caraway, garlic and onion powders, tarragon, celery seed and thyme.
2- Add onion, carrot, celery, potato, cauliflower, peas.
3- Bring to soft boil, then reduce heat to medium-low and cook 30 minutes – that should be enough to cook all veggies till tender-soft.
4- Add the asparagus. Adjust for seasoning to your taste, then let set till ready to re-heat and serve.
5- The longer the soup sets, the veggies will absorb more of the liquid, producing a thick with vegetables soup with a little broth.
Notes: You can leave the asparagus out till the soup is almost finished or cook them along with the other veggies. It’s up to you.