Monday, May 19, 2008

White Asparagus Soup

I made this soup for the Gastronati's German night. It has a very delicate, subtle flavour. Squeaky put me onto the idea, because she has lived in Germany and told me how much the people there are absolutely mad over this ivory-skinned vegetable. The asparagus season is really short, only a couple of weeks, but the Germans make the most of it. There are entire festivals and peeling competitions organized around its growing season. These asparaguses (asparagi?) grow underground. They have a pale complexion because, unlike their above-ground kin, they are never exposed to chlorophyll-producing sunlight.

White Asparagus Soup
serves six (click here to view Jennifer McGavin's recipe on


Jennifer McGavin said...

Thanks, that was very nice of you. And, BTW your picture looks great.
Jennifer McGavin

asha said...

Hi Jennifer, thanks for your note (and for letting me know)!

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