Asparagus broth from asparagus peels
Making asparagus broth from asparagus peels becomes a breeze with this recipe from 24Kichen chef Rudolph van Veen.
- 1 kg asperges
- Peeling the asparagus
- Asparagus tips
- 1.5 l water
- 1 pinch of salt
- 1 pinch of sugar
- 1 bouillon
- Peel the asparagus and cut off about a centimeter from the ends. Put the asparagus, peels, and ends in a pan with the water, add some salt and sugar, and bring to a boil.
- Boil the asparagus for at least 15 minutes and check if they are cooked. Not quite done yet? Feel free to leave them on a little longer!
- Remove the asparagus, the peels, and the ends from the pan. You can now use the asparagus in your favorite asparagus dishes.
- Turn the heat down and let the broth simmer with the lid on the pan for at least 30 minutes. You can leave it longer, of course, then the flavor will become a bit stronger. Then remove the lid and turn the heat to (medium) high.
- Add the stock cube and let the broth reduce until you have about two-thirds of the original amount left. Add some salt and pepper to taste and let the broth cool down.
- The asparagus broth is now ready, and you have a perfect base for delicious sauces or, of course, for asparagus soup. Tip: Don't want to use the broth right away? Freezing is no problem!
Have you eaten asparagus and is the kitchen counter littered with peels? Don't throw them away, but make a flavorful broth from the asparagus peels. This asparagus broth serves as a perfect base for delicious soups.
Everything you need to know
Boil asparagus peels for about 20 to 30 minutes to make a flavorful broth for soup. They need to simmer for at least 15 minutes.
Put the asparagus peels and woody ends in a pan with water. Add a pinch of salt, some peppercorns, and optionally a piece of onion or bay leaf. Let it simmer gently (do not boil) and strain the broth. You can find the full recipe for asparagus broth above.
If you don't have time to make your own asparagus stock, use a vegetable or herb stock in your asparagus soup. Chicken stock also works if you want a slightly richer flavor. Avoid beef stock, as it is often too strong for this delicate dish.
