.... that worked out.

Asparagus green pea soups

I used the tough fibrous bottom stalks from two bunches of asparagus
the day after I roasted the tips with olive oil and balsamic vinegar.
I boiled the asparagus for 30 minutes, let them cool off a bit, ran
them though the blender along with the water, then simmered the
resulting puree another 30 minutes before blending the result a second
time. That way everything is edible, no sieving or straining needed
and no waste.

I also had some leftover pureed romaine lettuce and split green pea
soup that went into the pot and added chopped leeks, mint, parsley
and black pepper for a meat free, dairy free soup that was a nice
change of pace form the usual.

The combination of lettuce, peas, asparagus and leeks was very
tasty.

Cheers

Jim


... My soup always has random spare bits of food in it

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