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Asparagus soup with crispy breadcrumbs – a simple recipe for using up leftovers

Got leftover asparagus? Perfect! With this recipe, you can quickly conjure up a creamy asparagus soup with crispy breadcrumbs – ideal for using up leftovers. Asparagus peels, ends, and stale bread create a delicious soup that's not only sustainable but also incredibly flavorful. Perfect for the next day – simple, delicious, and completely waste-free.

Cremige Spargelsuppe mit angebratenen Spargelstangen und knusprigen Brotbröseln, serviert in einer weißen Schale, dazu frisches Brot.

Ingredients for 3 - 4 servings

1 handful of pre-cooked asparagus spears from the previous day
+ 750 g asparagus peels and ends
1 liter of water
3 – 4 slices of bread from the previous day
some flour for rolling
1 egg yolk
Oil for frying
80 g butter
50 g flour
250 g cream
salt and pepper
nutmeg
Juice of half a lemon

How to prepare

Briefly boil the asparagus peels and ends from the previous day in 1 liter of water and simmer for 1 hour over medium heat.

In the meantime, crumble the slices of bread from the previous day. Roll the pre-cooked asparagus spears first in flour, then in the beaten egg yolk, and fry them in a little oil.

Now pour the asparagus stock through a coarse sieve and collect the liquid. Make a roux with butter and flour, then add the asparagus liquid and cream, stirring constantly.

Season with salt, pepper, nutmeg, and lemon juice. Garnish the asparagus soup with the spears and serve immediately while hot.

Tip
If fresh asparagus is on the menu, you're sure to have asparagus soup the next day, which is the perfect way to use up leftovers. Everything from asparagus peels and woody ends to leftover bread from the day before can be used.

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The recipe is from the book:

Carolin Jahn
From the garden to the plate –Grow, cook & enjoy
Price 29,00 €
ISBN 978-3-7995-1545-0
Jan Thorbecke Publishing

Carolin Jahn shows how to easily grow regional vegetables in your own garden – with tips on garden neighbors, simple instructions and recipes for preserving for the cold season.

Asparagus soup with crispy breadcrumbs – a simple recipe for using up leftovers

Ingredients for 3 - 4 servings

How to prepare

The recipe is from the book:

herb seeds

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