Asparagus Soup is part of the German Asparagus Mania … every year in May! About that time, fresh Asparagus comes to our farmer’s markets and people go absolutely nuts about it. For the majority of Germans, it has to be WHITE asparagus, I already mentioned this in the Chicken Pot Pie recipe. For many years it has been the only variety we knew.
For that reason, most people think that it is a different kind of asparagus. In their mind, they claim that the white one tastes better than the green one but it is really the same plant. It just grew differently. White asparagus is a little fancier because it is more work to grow it. It is also harder to harvest and also more work to prepare because you have to remove the skin. I really can’t see any benefit in white asparagus and for our asparagus soup I prefer to use the green one.
Video for Asparagus Soup
The Difference Between White and Green Asparagus
The white color (or better said “not color”) is the result of the way the asparagus grows until it is harvested. While the green asparagus grows out of the earth until it is time to harvest, for the white color it is not meant to see the sunlight. As soon as it is almost breaking through the crumb of the soil, workers have to pile soil on top to keep it under the earth. This has to be repeated again and again as the asparagus grows until it is harvested before sunrise.
So the first time it ever meets a ray of sunshine is after it was cut. Due to the constantly surrounding of soil, the white asparagus grows a hard skin, which one has to remove with a peeler before cooking. Some market stands have a machine that does it for the customers – extra charge included.
Health Benefits of Asparagus
Asparagus is packed with vitamins like A, B, C, and E. It also contains Vitamin K, which is essential for the blood clotting process. One pound of asparagus can actually satisfy your daily need of vitamin C and folic acid and half of the need on vitamin B1 and B3! It is also a great source of minerals! The green asparagus has more vitamin C than the white one. Both varieties are great for the bones, teeth, and Cardiovascular system and especially pregnant women benefit from folic acid.
This said, there is also a word of warning for people who have health problems with their kidneys. If this applies to you, better only eat a little asparagus, because it creates a high amount of uric acid. This also means that people with gout shouldn’t eat asparagus for the same reason.
The fancy smell of urine after consuming asparagus happens to 40% of the people and is no reason for concern.
Asparagus Soup and Alternatives
We serve Asparagus Soup nearly year-round because you could also use the vegetable from a can or jar. I prefer fresh vegetables because vitamins always get lost when it is on the shelf.
But most people prefer to eat their fresh asparagus cooked “al dente” (not entirely cooked through). They add some sauce hollandaise, some fresh, raw smoked ham (not the one you know from Canada or so) and scrambled eggs, and maybe some potatoes from the new harvest.
Others make an omelet and fill it with asparagus and bacon and then pour some sauce hollandaise over it. Some fry their asparagus in butter and add a spritzer of lemon juice Some grill it over charcoal. There is also asparagus cake to mention. I guess you get the picture: There is almost nothing we won’t do to asparagus, I wonder if there is also asparagus jam!
Yeah, as I mentioned at the beginning of the post: Germans go absolutely nuts about asparagus!
Asparagus Soup Recipe
- 500 g Asparagus, green
- 1 large Potato
- 1 clove fresh Garlic
- 5 Tbsp. Olive Oil
- 2 Tbsp. Lemon Juice or Vermouth Wine
- 500 ml Vegetable Broth
- some Salt & Pepper to taste
- optional some heavy cream
- some spritzer white wine vinegar
- Wash the asparagus and remove the hard ends.
- Remove the heads of the asparagus, slice them lengthwise and set them aside.
- Cut the asparagus stems into small pieces.
- Peel the potato and cut it into cubes about the size of the asparagus pieces.
- Peel the garlic and cut into tiny cubes.
- Heat the oil in a cooking pot.
- Add the asparagus stems, potato cubes and garlic and let it fry from all sides while frequently stirring.
- Add the lemon juice or Wermut Wine, then add the broth.
- Add the lid and let cook for 15 minutes.
- Meanwhile heat some butter in a skillet and add the asparagus heads and fry them for some minutes until they are slightly roasted.
- Use an immersion blender to blend the soup until it is smooth.
- Spice with salt, pepper, optional some vinegar and add some cream for more smoothness.
- Serve with the fried asparagus heads on top, optional also with some croutons and have a slice of fresh bread as a side.