White asparagus is a very popular vegetable in Germany and other parts of Europe. When in season, it's very cheap and everyone goes bonkers for it. It's mainly served steamed and slathered in butter or hollandaise sauce, but it can be made into a soup. White asparagus has a more delicate, milder taste than its green counterpart. Because of that, it can't be overwhelmed with spices, herbs or other vegetables. It's best prepared with a minimum of ingredients and served on its own. One serving, depending on the portion size, is enough for a light dinner, lunch or as a first course.

Green asparagus can be used instead of white, but it will have a slightly different taste.

Supplies

For 2-3 portions:

1 lb white asparagus
one large potato
2 cups vegetable broth (homemade or store-bought)
1 teaspoon sugar
2 tbs white wine (you can skip it)
1-2 teaspoon lemon juice
1/2 teaspoon salt
2-4 tablespoon cream

To serve:

4-6 bacon rashers
crusty bread

Step 1:

White asparagus has a thick, woody skin, so it has to be peeled before cooking. Peel only the stalk, don't peel the tips, they are too delicate.

Step 2:

Cut off about 1 inch off the woody end and throw it away.

Cut off the asparagus tips and place them in a small pot of water. I added green asparagus tips to use as garnish. Asparagus tips cook quicker than the rest of the vegetable, so they have to be cooked separately. They are the best part, very soft and buttery, so it would be a shame to overcook them and blend them in with the rest. They will be added once the soup is ready to be served. Boil them for 8-10 min, drain and put aside.

Roughly chop the remaining asparagus stalk into 1/2 inch pieces and set them aside.

Step 3:

Peel one large potato and either cut it into small cubes, or save some time and grate it.
Place grated potato, chopped asparagus and 2 cups of broth in a pot.
Add sugar and wine and cook on medium heat for 20 min.

Step 4:

Once cooked, use a hand blender or smoothie maker to blitz the soup until smooth. Stir in lemon juice and cream. Add salt to taste.

Step 5:

When you are ready to serve, heat the soup (but don't bring it to a boil), add in cooked asparagus tips and pour into bowls. Garnish with some olive oil and bacon. Serve with crusty bread.