Germany produces a lot of white asparagus. Both green and white asparagus are actually the same. It is just that the white ones are not exposed to sunlight. This spring vegetable must be peel before cooking or raw consumption. It is low in calories, with good source of folate, potassium, and its stalks are high in antioxidants. I would prefer to use the white asparagus for soup and the green ones for roasting, stir-fry and and side.
800g white asparagus
400ml chicken/vegetables stock or water
1 potato, peeled and finely diced
2 gloves garlic, chopped
1 onion, thinly sliced
1 bay leaf
2 tbsp heavy cream
pinch of ground cumin
Salt and white pepper, to taste
Spring onion, to serve
1. Peeled the asparagus. cut into 2cm pieces.
2. In a pot over medium heat, heat the butter. Stir in onion, bay leaf and garlic and cook until aromatic. Add in the chopped asparagus, potato and cook for about 10 minutes.
3. Take out all the asparagus tips and set them aside. Pour in the stock, add the ground cumin and continue to cook over low heat for another 20 minutes until the potato and asparagus are tender.
4. Remove the bay leaf, blend the asparagus and potato until smooth. Return soup to the pot. Stir in the heavy cream, add salt and pepper to taste.
5. Serve the soup with the reserved asparagus tips and sprinkle with spring onion. Enjoy!