If you have eaten asparagus, do this quickly after dinner and you have a delicious soup the next day.
This is what you need
- skins of about 1 kilo asparagus
- 1 shallot
- pat of vegan butter (or just Blue Band)
- 1 liter vegetable stock
- salt & pepper
How to make it
Heat the butter in a stockpot and fry the shallot. When the onion is translucent, add all the skins of the asparagus. Stir well and let it heat for a few minutes. Pour in the stock and bring to the boil. Let the soup simmer for about twenty minutes until the skins are soft. Turn off the heat and let the soup sit overnight.
The next day, mix the soup with a powerful immersion blender or in a food processor until you have a smooth mass. Strain the soup with a very fine sieve. Season with salt and pepper.