Asparagus is in season now, so it's the perfect time to get some lovely local produce and try this soup.
I made this white asparagus soup inspired by a German spring classic Spargelsuppe, which is a white asparagus soup but typically made buttery and creamy in comparison to my lighter vegan version. I also added potatoes to make it more filling and therefore the asparagus taste isn't as strong as in the pure asparagus soup.
A bunch of white asparagus
A few potatoes
2-3 cups of vegetable stock
This is how it's done:
White asparagus needs peeling, so peel them and the potatoes. Then chop the asparagus into one inch length pieces and quarter the potatoes. Chop the shallot as well.
Heat some oil in a pan and first fry the onions for a while. Then add the potatoes and again after a while the asparagus pieces. Stir and fry for a moment and add the vegetable stock.
Let simmer under lid by occasionally stirring until potatoes and asparagus are tender. Add more vegetable stock at any point if needed. Season the soup with fresh thyme, salt and pepper and then puree it. Let simmer a while more after pureeing and serve hot.
And there you have it: a simple spring soup.