Excellent Asparagus Soup

This is the English version of Pyszna Zupa Szparagowa.

For 4-6 people you may need

  • 1 kg (2lb+) of asparagus bits (cut-offs) collected over time, and a fresh bunch (as you will need fresh heads for the final garnish). I collect all the cutoff whenever I use asparagus and keep them in the freezer for this purpose.
  • 1 tbsp of butter
  • 1 glass of while wine
  • About 1 l of water (the water in which you had cooked asparagus before would do nicely, or you may use chicken stock)
  • 100 ml of milk
  • 100 ml sour cream
  • 20g (1 tbsp) of beure maniere
  1. Cut the fresh asparagus heads of and set aside. Clean the  rest and cut in small chunks.
  2. Heat the butter in a large pot of frying pan, drop in all the available ‘cut-offs’, let them sweat a bit in heat.
  3. Add a glass of wine, some water if needed, cook for a while in high heat, until the asparagus is softening.
  4. When they are soft and almost mushy, drain (but reserve) the liquid.  It may be needed if you do not have chicken stock.
  5. Blend the whole thing and, with wooden spoon or mallet or wand push through a sieve, to isolate the tough component (amazing how much of it will surface..).
  6. Add water or stock.
  7. Get the fresh heads ready (I nuke them in the microwave, but you may choose to quickly steam of boil..).
  8. Gently bring the soup to boil.
  9. Add milk and sour cream (this is better done when sour cream in a cup is first diluted with hot soup, then all added to the pot), continue simmering.
  10. Do the beure maniere thing the same way (add hot soup to it, dilute as much as possible, then back to the pot).
  11. Check for salt and pepper.
  12. Now get the heads into the soup and serve.
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