White asparagus broth with vegetable sprouts and samphire
This light broth is a great example of wasting nothing! The base is the liquid you get from cooking asparagus, maybe the same day, maybe yesterday. You can enhancing the flavours by adding just a bit mushroom powder from dried porcini. And you can add a few left over asparagus. Top the broth with vegetable sprouts of choice and some samphire. Perfect to serve at a spring brunch or with an Easter buffet.
Ingredients
- Cooking liquid – If you have cooked asparagus for 2, you will have about 3 cups of cooking liquid left (with the peels and ends still in it). You can use this immediately for soup, but you can also put it away in the refrigerator overnight. Then leave the peels and ends, that you cooked with it, in the liquid.
- White asparagus – If you’re gonna cook asparagus as a main dish, cook two more to save for this broth.
- Porcini mushrooms – dried, grind them into one teaspoon of powder.
- Sprouts – Any kind of vegetable sprouts you like or can get your hands on.
- Samphire – Salty vegetable growing at the seaside.
Other white asparagus recipes
FAQ
Is this broth vegan?
Yes.
Is this broth Medical Medium?
Yes.
Is this broth AIP paleo?
Yes.
White asparagus broth with vegetable sprouts and samphire
This recipe may contain
affiliate linksLight broth to serve at a spring brunch or with an Easter buffet. With the asparagus cooking liquid, enhanced with just a it of dried mushrooms and a few left over asparagus. Topped with vegetable sprouts of choice and some samphire.
Equipment
- small cooking pot with lid
- sieve
Ingredients
- 2 to 4 asparagus (white)
- 3 cups asparagus cooking liquid
- 2 or 3 dried porcini mushrooms making 1 tsp of powder
- 1 large handful sprouts
- 1 large handful samphire
Instructions
Before
- This recipe is based on an earlier preparation of white asparagus by cooking them in the classical way with the peels and ends. The cooking liquid is re-used for this recipe. It's also best to save 2 asparagus that previous meal to use here as filling. The cooking liquid can be saved overnight in the fridge.
Now
- Sieve the cooking liquid so that there are no more peels and ends in it. Put the 2 saved asparagus aside for a moment.
- Grind the porcini mushrooms into powder. I do this with an electric coffee grinder after breaking the pieces into small pieces.
- Bring the cooking liquid to the boil with the mushroom powder.
- In the meantime, cut the bottoms of the samphire (if necessary), rinse them in a colander under running water. This way they will remain just a bit salty. If you wish no salt, you can let them soak for half an hour, rinse, let soak for another half hour, rinse again.
- Put the saved asparagus in the pan and blend in with immersion blender.
- Cook the samphire in it for about half a minute.
- Divide the soup over 2 bowls and put a handful of sprouts in each bowl.
Notes
Here you can find a recipe for cooked white asparagus.
Nutrition
Calories: 107kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 154mg | Potassium: 1149mg | Fiber: 11g | Sugar: 12g | Vitamin A: 505IU | Vitamin C: 87mg | Calcium: 165mg | Iron: 3mg
Did you make this soup or do you have any questions? Just leave a comment!