Discover a recipe by Florence Oustau, ambassador of the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

Stop throwing away your asparagus stalk ends: they become a smooth, delicate and creamy soup, enhanced by a drizzle of linseed oil. A zero-waste recipe, as healthy as it is gastronomic.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. An indulgent and healthy recipe within everyone’s reach.

Ingredients

175 g asparagus stalk ends
0.5 g garlic powder (about 1/2 tsp)
85 g soya cream or 12% fat cream
Fleur de sel and pepper
Topping: 1 drizzle of Lin des Pyrénées linseed oil, 2 whole asparagus spears, 1 edible daisy

Step-by-step method

Boil the asparagus in a large pan of salted boiling water.
Once cooked, cut the stalks into small pieces.
Put the asparagus stalk ends, garlic, cream, pepper and salt into a blender.
Blend until very smooth.
Pass through a sieve to remove the stringy fibres.
Pour into a soup plate. Arrange 2 whole asparagus spears in a cross and drizzle with linseed oil.
Serve warm or cold, depending on the season.

Florence’s tip

Linseed oil is never cooked: add it at the end of preparation to preserve its omega-3 and its delicate hazelnut flavour.

Our Lin des Pyrénées products used

Want to keep the adventure going? Find all the Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: anti-waste soup, asparagus, linseed oil, zero-waste cooking, velouté