Cream of asparagus soup with chives and goat's cheese noodles, diced zucchini and chilli

Name: Cream of asparagus soup with chives and goat's cheese noodles, diced zucchini and chilli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 White asparagus spears; 7-10 Tbsp skins and ends of about 1 kg of asparagus (waste product of an asparagus meal); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 small zucchini; 1 TEASPOON Olive oil; 7-10 Tbsp Pepper; 1/2 bunch Chives; 150 g Fresh goat cheese; 1 red chilli pepper; 40 g Butter or margarine; 40 g Flour; 150 g Whipped cream

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 White asparagus spears
7-10 Tbsp skins and ends of about 1 kg of asparagus (waste product of an asparagus meal)
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 small zucchini
1 TEASPOON Olive oil
7-10 Tbsp Pepper
1/2 bunch Chives
150 g Fresh goat cheese
1 red chilli pepper
40 g Butter or margarine
40 g Flour
150 g Whipped cream

Directions

1
Peel the asparagus spears and cut off the woody ends. Wash all asparagus skins and ends and put them in a pot with 800 ml cold water. Season with salt and sugar. Bring to the boil, cover and let it simmer at medium heat for about 15 minutes.
2
In the meantime, clean and wash the zucchini and cut them into fine cubes. Heat the oil in a small, coated pan. Fry the zucchini in it for 2-3 minutes until brown, season with salt and pepper.
3
Wash the chives, dab dry and cut into fine rings. Put some rings aside for sprinkling. Mix the remaining rings with cream cheese. Halve the asparagus spears lengthwise and cut into pieces.
4
Remove 150 ml of asparagus water, put it with asparagus pieces into a small pot, cover and cook for 6-7 minutes until al dente. Wash the chilli pepper and dab dry. Cut the pod into rings, removing the white seeds.
5
Pour the asparagus shells onto a sieve, collect the stock. Melt the fat in a saucepan, add the chilli pepper, dust with flour and sauté. Add asparagus stock and cream, bring to the boil and simmer for about 5 minutes.
6
Season to taste with salt, pepper and sugar. Add the zucchini cubes and asparagus pieces and warm them up. Serve the soup. Cut off the goat's cheese nocks, add to the soup and garnish with chive rolls.