White Asparagus Soup
Mar 16, 2025 05:27 AM
I remember the first time I was in Germany during white asparagus season, I was a little unprepared for quite how ubiquitous it was. Even the tiny little place I was staying in had at least two or three dishes using it on their menu. Then I went to other restaurants and the market and found it everywhere.
The season is relatively short, but Spargelzeit (asparagus time) is an annual celebration in Germany. And after you try a few dishes using it, like this lovely soup, you may understand why.
White and green asparagus are not different varieties, but instead, the difference in color comes from how they are grown. White asparagus is grown without daylight, either by being grown underground or buried in dirt. This means it doesn't develop chlorophyll which turns the spears green.
The result is that while it has a tougher outer skin, the inside is tender and delicately flavored. It's often said to be less bitter and more sweet. It's this combination of texture and flavor that makes it highly prized in some places, such as Germany.
Due to the more labor-intensive process in growing, it can be that bit more expensive. It can also be harder to store and transport, so you will generally find it available for a shorter period. However when you can, it is worth hunting down and enjoying it whether simply gently cooked and served with butter or Hollandaise, or in a simple soup like this.
Ingredients:
- ½ lb white asparagus
- 3 cups water
- ½ teaspoon salt
- ½ teaspoon sugar
- 2 tablespoon butter
- 3 tablespoon flour
- ½ lemon juice ie from ½ lemon
- ⅓ cup heavy cream double cream
Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Write a comment
No comments