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Way back when I was too young to pronounce the word “asparagus” properly, I can remember my grandad growing it on his allotment in East London.
So, I grew up knowing the taste of fresh asparagus: now nothing else will do.
When I was in a supermarket in Puerto de la Cruz recently, where there was more choice than we have in the local area, I spotted a packet of asparagus that was at the gourmet end of packaged, displayed in the cool, not frozen, department and in clear packaging. So I took the risk that this might not be too ruined, but might survive both the long bus ride home, as well as the number of days before I would have eaten the fresh produce I’d already selected.
To be fair, it wasn’t bad, but it wasn’t quite right either and it just wasn’t good enough to eat as a vegetable, so into the blender it went, to become soup.
Since fat and dairy are currently banished from my diet, I added a mere slurp of soya milk to make it “cream of …”, water to make it up to a liter and a vegetable stock cube. There were all sorts of things I “should” have done to make a decent soup, but you know what? It was perfectly acceptable. More than, actually: it was fat free and still tasty. And the stock cubes needed using up too. I like making something out of nothing and avoiding throwing things out.
If you want to make a proper asparagus soup, I suggest you try this Creamy Asparagus Soup Recipe - Crema de Esparrago - Spanish Asparagus Soup.
Sponzurz
