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Asparagus Ends Soup
Course
Soup
Cuisine
American
Keyword
asparagus
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
40
minutes
minutes
Author
Eric Samuelson (Eat Like No One Else)
Ingredients
30-40
asparagus ends
about 2 inches a piece
3-4
medium sized Russset potatoes or 4-6 Yukon Gold potatoes
peeled and cubed
1-2
Parmigiano-Reggiano rinds
kosher salt and pepper to taste
2-3
handfuls
baby spinach
optional
Instructions
Place asparagus ends and Parmigiano-Reggiano rinds into a pot. Cover with at least 1 inch of water. Bring to a boil.
Reduce to a simmer. Cook until the asparagus can be mashed with a potato masher about 45 minutes to 1 hour.
Strain out the ends and rinds through a mesh strainer.
Add the potatoes. Bring back to a boil. Then simmer until the potatoes are soft, about 15 to 20 minutes.
If adding spinach add now and stir until wilted.
Blend with an immersion blender until completely smooth or leave some chunks.
Season with salt and pepper.
Notes
Instant Pot Instructions
Place your asparagus ends in the Instant Pot and cover with water.
Cook for 10 minutes. Allow for natural release.
Remove all the asparagus ends.
Add the potatoes. Set the pot to saute to bring to a boil.
Cook until the potatoes are done. Add in spinach if using.
Blend with a stick/immersion blender.