Mid-April in Germany marks the beginning of 'Spargelzeit', or 'asparagus season' - the official harvest time for the popular white variety of the spring vegetable. It can be used to make a warming and nutritious soup - here is an easy and authentic recipe from My German Recipes. Though you sadly won't be able to get hold of any white asparagus in UK supermarkets, it can be ordered online from specialist German delis.
Spargelsuppe. Photo: Heimat via Facebook
Spargelsuppe (via My German Recipes)
500g white asparagus
1 large potato
1 clove fresh garlic
5 tbsp olive oil
2 tbsp lemon juice
500ml vegetable stock
Salt and pepper to taste
Double cream (optional)
Wash the asparagus and remove the hard ends.
Remove the tips of the asparagus, slice lengthwise and set 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 dice finely.
Heat the oil in a saucepan and add the asparagus stems, potato cubes and garlic and fry while stirring frequently.
Add the lemon juice and vegetable stock.
Cover and allow to cook for 15 minutes.
Meanwhile, heat some butter in another pan and add fry the asparagus heads until slightly golden.
Blend the soup until smooth.
Season with salt, pepper, white wine vinegar (optional), and add cream for extra smoothness.
Garnish with the fried asparagus tips and croutons, and serve with fresh bread and butter.