Asparagus is one of those veggies that is at the top of veggie-food-chain. They are really delicious, but they are generally also quite expensive. So this is really a recipe where I make sure that every inch of an asparagus is used.
When I cook asparagus I always break off the “woody” base tips because they are stringy to eat, yet they are still packed FULL of flavour. So usually these ends are tossed in the bin, but this soup is inspired by using these ends.
It does take a bit of prep because you are basically going to make this soup in 2 stages. First by cooking down the asparagus to make an asparagus “stock” and then assembling the final soup.
The “creaminess” is added (not by cream) but by the baby marrow (zucchini).
You can obviously make this recipe just using the whole asparagus..but I would go through the same process as asparagus can be stringy.
RECIPE TIP: Every time I make asparagus, I break off the woody ends and pop them in a bag to save them in the freezer until I have enough to make this delicious soup.