Recipe: Asparagus-Bean Broth Soup
Excuse me if this was your idea and I've unknowingly borrowed it, but I had about three bunches of asparagus bottoms in my fridge and decided to use them in a soup. I snap them and let them break where they want naturally, usually about three quarters of the way down and I make the asparagus as a vegetable and save the woody bottoms until inspiration hits.
I have been on a pressure cooker kick lately so I cooked the stems for about 30 minutes on high pressure and then used a food mill to extract the liquid. I sauteed some onions and garlic in a little olive oil and once soft, added a spoonful of dried porcini mushroom powder from Wine Forest Wild Foods. This made a thick paste. Then I added the liquid from the pressed asparagus and about a cup of leftover bean broth from a pot of Ayocote Morados I had in the fridge. The bigger point is many people through away their bean broth and woody vegetable waste but I was able to make it into several swell meals!
- 3 bunches worth of asparagus stems (see note above)
- Pinch of Mixteca Salt
- 1/2 onion, chopped
- 1-2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Wine Forest dried porcini mushroom powder (optional)
- 1 cup leftover bean broth
- In a pressure cooker, combine the asparagus stems, mixteca salt, and plenty of water to cover. Cook for about 30 minutes on high pressure. After a quick release, take the asparagus out and transfer to a food mill. Work the asparagus through the food mill, leaving the rich delicious liquid below and all the woody fiber in the mill. If you don’t have a food mill, you can also use a wooden spoon to press the asparagus liquid through a fine mesh sieve into a bowl.
- In a soup pot, saute the onion and garlic in olive oil and once soft, add the dried porcini mushroom powder. Stir until a thick paste forms. Add the liquid from the pressed asparagus and the bean broth, raise the heat to medium-high, and cook, stirring, until the soup comes to a boil. Reduce the heat and let simmer for a bit to marry the flavors.