Asparagus Soup with leftovers

From the dish with Cheddar bake a third was left over. From the parsnip and potato mash a couple of tablespoon sat in the pot. Some Nuernberg sausages still waited to be eaten.

Saturday lunch is often a time to prepare everything you will find in the fridge.
Some veggie stock was the base to bring everything together. After chucking in the cut up asparagus, garlic and cheese, the soup looked a litlle thin. 2 tablespoons of semolina helped.
The puree leftover went in later. It made the soup creamy without making it too thick.

The grilled sausages from last night gave the last touch.

All you will need us some stock as a base. Use veggie, chicken or beef. Even a seafood stock will do.
Chuck in all kinds of cooked veggies, seasoned or sauced as they are.
When the soup lacks consistency, add a bit of semolina or polenta. Cheese is also a good thickener for a soup.

Eat it as is is, fry some bread in a pan. When you have any kinds of meat, or fish or prawns, put that into the soup.