Asparagus Stem Soup

I hate wasting food. I made roasted asparagus last week and kept the tough ends in the freezer to make into soup. I found this recipe that makes use of those tough stalks.


Serves 8

Stalks from two pounds of asparagus, cut in half length wise
1 medium onion chopped
1 large carrot scraped and cut into chunks
Several large lettuce leaves, or a small bunch of spinach
Enough chicken broth or water to cover the ingredients
Salt and pepper to taste
Celery salt to taste

Bring all the ingredients to a boil, then lower the heat and simmer covered until the stalks are tender, about 10 minutes.

Transfer to a blender or food processor in batches and puree until smooth or use an immersion blender and puree right in the soup pot.

Season to taste with salt, pepper and celery salt.