- TLC >
- Guides >
- Food >
- Recipes >
- Courses & Dishes >
- Soups & Chilis >
- Soups
Asparagus Consomme
I was pickling 9 lbs of asparagus last weekend and I had so many woody ends left over that I made some vegetable stock. Even though there were fiddlehead stems and wild leek roots in it as well, it was essentially asparagus stock and the flavour was amazing. There were lots of different spring soups I could have made with the stock, but I really wanted to try making a vegetarian consomme out of it.
This took about 5 minutes to make and about 15 minutes for the thai flavours I used to infuse the stock. I couldn't find any bird's eye chilies to add so I used a jalapeno, and then used some sweet red pepper for a garnish. It's not what you would call a hearty meal, but it's a nice thing to drink on a cold, rainy spring day, such as we've been experiencing here in Toronto. If you want a vegetarian soup, leave out the fish sauce.
INGREDIENTS
| 5 cups | vegetable stock, made from asparagus bottoms, plus whatever ever other vegetable parings you have |
| 1 inch | ginger, peeled and sliced |
| 1/2 | jalepeno pepper, or other hot pepper |
| 1 | stalk lemongrass, sliced and smashed |
| 1 tbsp | fish sauce |
| salt to taste | |
| red pepper and chives for garnish. | |
PREPARATION:
- Place vegetable stock and all other ingredients except the garnish into a large pot. Bring to a boil, then reduce heatt and simmer for about 15 minutes, or until the flavours have infused the stock.
- Garnish and serve immediately.
You Might Also Like
Chow down on some chowders that you can make in your own kitchen by following our easy-to-use recipes.
Learn how to make this Roasted Tomato Tortilla Soup recipe.
