RECIPE: Asparagus Cream Soup
Could not bear to keep throwing out the asparagus parts that are hard and woody.
When you snap your asparagus to cook them SAVE those woody ends. When you have about 3-4 cups you are ready.
3-4 cups asparagus woody ends
2 cups water
Salt as desired
1/2 cup heavy cream
2-3 TBSP butter
1/4 tsp fresh ground black pepper (after cooking complete)
Simmer the woody ends of asparagus in the water for about an hour until very, very tender
Pour the water and asparagus into a blender and blend until liquified add black pepper, heavy cream and butter - salt if desired and pulse the blender to incorporate.
Serve with a dolop of creme fraiche or sour cream.
When I did not have enough asparagus I have used carrots and asparagus together.