asparagus soup (omnivorous/vegetarian/vegan)

Here’s what I did with the snapped-off ends of the asparagus stalks I used for making asparagus pasta .

Cut the ends crosswise into short slices.

Cook them until tender in, your pick, meat or poultry broth or a vegetarian broth or lightly salted water. (Leftover pasta water from the asparagus pasta makes a fine vegetarian broth.)

Process them to smithereens in your food processor.

With a spoon, force the asparagus pulp through a sieve, leaving the tough stringy bits behind. (This is a perfect job for a 10-year-old kid.)

For a hot soup, return the pulp to the broth and reheat it.

For a cold soup, return the pulp to the broth and refrigerate it.

At serving time, stir in yoghurt or sour cream or Tofutti sour kreme, taste the soup for salt, and top it with snipped chives.

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