One question I get frequently as a chef is, what do we do with leftovers? I have to say that most chefs and especially small business owners like myself try to minimize wastage by making sure we buy just enough for each and every function. But, sometimes there are leftovers and most of the time they will be used to make a stock from or if we can’t use it for stock, we make soup. Yes, you guessed it right, we make soup from leftovers, which I ten freeze and quickly re-heat for a lunch or dinner. Leftover prepared food from functions are re-packaged and distributed to shelters or sometimes, if it is too little, I give to the first person who knocks on my door and ask for food.
This soup is perfect for those days when you want something light, cool and refreshing! The color just screams springtime and freshness. Not only it’s easy and quick to make, it tastes amazing! Its also the only soup I can eat when it’s 35°C outside. For a totally vegan option, replace the buttermilk with more coconut milk.
I topped the chilled asparagus soup with feta, chives and a sprinkling of my favourite seeds mix, feel free to top it with sour cream, Greek yogurt, herbs, asparagus spears or leave it plain…it will still taste delicious! Serve with a decent sourdough or toasted ciabatta.
- The bottoms halves of a pack of asparagus
- Last bits of celery sticks
- One medium onion
- Some leftover Peas
- Some Left over Herbs, I used Thyme
- 1 Large and Generous Garlic Clove
- 250ml Coconut Cream
- 250ml Buttermilk
- Dash of Olive Oil
- Juice of Half a Lemon + Zest
- Handful of Chopped Mint to taste
- Small Bunch of Chives
- Blanch all the vegetable in about a liter of fast boiling water, just about 2 minutes.
- Place everything, except the chives in a blender and blend till smooth.
- Now, you can serve it as is, which I like to do, or for a smoother soup pass it through a sieve.
- Allow the soup to chill and relax in the fridge for about 30 minutes before you serve it with toasted ciabatta or sourdough.