Asparagus and Mushroom Soup [vegetarian]

Deliciously healthy and vegetarian soup with white asparagus and mushrooms. By the way, do you know how this type of asparagus is cultivated so that it stays white?
By 6 years ago

 

Asparagus and Mushroom Soup – an Easy Way to Eat White Asparagus

 

I have always preferred green asparagus, mainly because it is easier to prepare.

You can simply cut away the woody end of its stem. However, I prefer to bend its bottom part till it breaks. And it breaks just in the right place, so you end up with the nice and tender vegetable without the woody part.

White asparagus is trickier than green one.

Not only do you have to remove woody ends, but you also have to peel them, as its skin can be very stringy.

But it has a more delicate taste than the green one due to the way it is grown. White asparagus is cultivated underground to stop chlorophyll development.

When you prepare white asparagus, you have to be very careful. It not only has a delicate taste, but it also has a delicate texture and breaks easily.

Luckily, in this recipe for Asparagus and Mushroom Soup, you do not need to worry about it as – except for the top ends – all the other parts should be chopped as the soup will be liquidized anyway.

So maybe this Asparagus and Mushroom Soup will be for me a beginning of a new relationship with white asparagus?

P.S. For other yummy recipes with asparagus, please click here.

 

Asparagus and Mushroom Soup [vegetarian]

Agnieszka Weiner
Flavorsome soup cooked with white asparagus and mushrooms.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 people

Ingredients
  

  • 500 g white asparagus
  • 300 g mushrooms
  • 1 l vegetable stock
  • 50 ml milk
  • 1 tbsp butter
  • salt and pepper.

Instructions
 

  • Snip the woody endings of the asparagus, peel it and cut into 3-4 cm pieces (keep the top ends separately).
  • Wash, dry and slice the mushrooms. Keep some slices aside together with the asparagus tops for garnish.
  • Pour the stock into a pot, add the vegetables and cook the soup for approx. 15 minutes until the vegetables are soft.
  • Add the milk, adjust the seasoning and liquidize the soup. If you want to make sure there are no stringy pieces of asparagus, strain the soup through a sieve.
  • In a frying pan melt the butter on a medium heat, add the asparagus tops and mushroom’s slices and fry them stirring for 2-3 minutes until the mushrooms are golden.
  • Serve the soup garnished with the fried vegetables.
Tried this recipe?Let us know how it was!

 

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