Asparagus Cheese Soup

Leftover green asparagus ready to be eaten. What now? 

It is interesting what kinds of recipes you can get when you just go to Google and ask in a different language about ingredients. 

I asked about a green asparagus recipe in English. I found an American recipe for this soup.

The idea was good, but reading the recipe I thought it a bit one dimensional. It needed a bit of a kick in the butt. I am good at that.

Recipe for 2:

400 g green asparagus, steamed for 10 min.

3 tbsp butter, 3 tbsp flour, 3 cups milk, 1 /2 cup veg stock, 1/2 cup white wine

A couple of Tabasco drops, salt, pepper, nutmeg

3 slices aged Gouda chopped

1/2 tsp sesame chili oil, 3 slices toast, 3 tbsp butter

Steam the asparagus stalks, then cut off 10 asparagus heads for later. Set them aside. Cut the stalks in 3 pieces.

In a large pot melt butter and add flour to make a roux. Gradually at milk and stir to prevent lumps. Add the other liquid and season with salt, pepper, nutmeg and tabasco.

Depending on your blender, put all of the asparagus in the mixing pot and add 3 soup ladles of the milky soup. Toss the chopped cheese in tge blender too. Give it a very good whirl to make a fine cream. I used my Thermimix for it.

If your blender is smaller, prepare it in two batches. Pour in the soup and gently reheat it. Keep stirring, the cheeee will sit on the bottom otherwise. Do not boil the soup.

Chop the toast in small chunks, melt butter in a pan and make croutons. Get them out of the pan and toss the asparagus tops in. Drizzle with sesame chili oil and fry for 3 min. Built the soup.