Multipurpose Asparagus Bouillon
|Fresh asparagus spears||2 Pound, washed and with the scales removed (1 Kilogram)|
|Bermuda onion||1 Large, peeled and chunked|
|Bermuda onions||1 Large, peeled and chunked|
|Black pepper||To Taste, freshly ground|
|Freshly ground black pepper||To Taste|
1) Trim off the asparagus tips and woody stalks, keep the main stalks for cooking.
2) In a 6 quarts pressure cooker, place the asparagus stalks and cover with 2 quarts (2 liters) of cold water.
3) Bring the water to a rapid boil and add the onion.
4) Place the lid, bring up the pressure to 15 pounds and cook for 25 minutes.
5) Then turn off the heat and lower the pressure immediately.
6) Take off the pressure cooker lid and allow to slightly cool down.
7) Strain out all the solids, squeeze thoroughly and discard them.
8) Stir in the salt and pepper to taste, then bring to a boil, stirring occasionally.
9) Allow to cool, then cover and store in the refrigerator.
10) Use as required as a replacement for beef or chicken bouillons or garnish with the asparagus tips and serve hot as a soup.