|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 3g||12%|
|Total Sugars 4g|
|Vitamin C 13mg||67%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
White asparagus is so loved in Europe that its fleeting appearance in the spring is a cause for celebration and rushing to the farmers market or grocery store to make sure you get a few bunches before they are gone.
But what is the difference between white and the more common green asparagus? White asparagus has a milder flavor, is more tender and is grown underground. Since white asparagus does not get any light, it does not produce chlorophyll, hence the unusual color.
An interesting way to use this treasured vegetable is in white asparagus soup or spargelsuppe in German. This white asparagus soup is made from puréed white asparagus and broth with some cream added. The heads of the asparagus spears are held back until the last minutes of cooking. They add a sense of luxury to the soup; after all, the heads are the best part of the asparagus.
You must peel white asparagus before you chop it into small pieces.
1/2 cup coarsely chopped onion
2 tablespoons unsalted butter
2 pounds white asparagus, peeled and cut into 2-inch pieces, tips reserved
6 cups chicken or vegetable broth
1/2 cup half-and-half
Salt, to taste
Freshly ground black pepper, to taste
Dry white wine, to taste
Finely chopped fresh parsley, for garnish
Add the onion and butter to a 4-quart saucepan on medium-low heat and sauté until the onion is soft and translucent.
Add the pieces of asparagus (minus the tips), cover, and steam for 5 minutes.
Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
Puree the soup in batches in the blender (place a towel over the lid and hold down the lid, so the hot soup does not splatter) or with a hand blender until smooth.
Return the soup to the pan. Bring the soup to a simmer and add the reserved asparagus tips.
Cook at least 5 minutes or until the asparagus tips are fork-tender.
Turn down the heat and add the half-and-half, stirring often, until warmed through. Do not boil.
Add salt and freshly ground pepper to taste.
Stir in a few spoonfuls of white wine if you think the soup needs acidity.
Garnish with parsley, and serve.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Serve this delicious and mild-flavored soup with slices of Gruyère, Gouda or cheddar cheese and warmed French or sourdough bread. If you've used white wine in the recipe and it's drinkable, bring it to the table. If it's just for cooking, open a bottle of pinot grigio, Albarino, Chablis, sauvignon blanc, chardonnay or Riesling and have yourself a simple but elegant meal.