Germany is the main producer for white asparagus in Europe and white asparagus is being used in many traditional dishes in Spring. This is a classic German recipe for asparagus soup. It’s been only adapted to be vegan.
Serving Size: 4
Ingredients:
1 ½ lb. white asparagus, peeled and cut into chunks
pinch sugar
4-6 cups water
1 vegetable bouillon cube
½ cup soy yogurt or non-dairy cream
½ cup dry white wine
1 tablespoon flour to thicken
salt and freshly ground pepper to taste
optionally a dash of nutmeg
parsley to garnish, optionally chive blossoms to garnish if available
Directions:
Cut the woody end of the asparagus off.
Peel using a vegetable peeler.
Cut into 2 inch chunks.
Bring a pot with 6 cups water to boil.
Add a pinch of salt and a pinch of sugar.
Add the asparagus to the water and cook until soft.
Remove the top pieces of the asparagus and set aside until later.
Add the vegetable bouillon cube.
Puree the soup.
Mix 2 teaspoons flour in a bit of water and add to the soup to thicken
Add ½ cup dry white wine.
Season to taste with salt and freshly ground pepper and possible a dash of nutmeg.
Garnish with chopped parsley and if available chive flowers.
Notes:
I boil the asparagus peels in a separate saucepan to get more asparagus water. I then add it to the pot as needed.