Monday, March 21, 2011

Aspargus Soup


Early American Indians dried asparagus for medicinal uses. It was used as a natural diuretic and for kidney/bladder problems.
  • Asparagus contains a factor in preventing small capillary blood vessels from rupturing and was used for heart problems.
  • Asparagus is an excellent source of vitamins A and C. It’s also a good source of potassium, phosphorus, and some iron.
  • Asparagus derived it’s name from the Ancient Greek, who used the word to refer to all tender shoots picked and savored while very young.
  • In Germany, every eatery from the tiniest to the most elaborate, offered spargelkarte – a special asparagus menu that would list as many as 45 variations of this vegetable. Like most Europeans, they prefer the white asparagus.
  • White asparagus is achieved by growing the stalks under mounds of earth so the sun does not strike them to produce chlorophyll.
  • Asparagus growing takes patience. Crowns are planted in the Spring and then are set to permanent fields when they are about 1-1½ years old. It takes them about 4 years to produce a sizeable crop.
  • This Spring vegetable loves the sun and water. An asparagus spear can grow as much as one inch (or more) in an hour when weather conditions are just right. The stalks reach about 7-7 ½ inches when they are cut or snapped around ground level.
Here is an idea for a quick and easy weekend lunch.  One of my favorites and so easy to make.


  • 1 pound fresh asparagus
  • 3/4 cup chopped onion
  • 1/2 cup vegetable broth
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 1/4 cups vegetable or chicken broth
  • 1 cup 2% milk
  • 1/2 cup yogurt
  • 1 teaspoon lemon juice
  • 1/4 cup grated Parmesan cheese


Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a 

boil, reduce heat and let simmer until the vegetables are tender.

Reserve a few asparagus tips for garnish. Add the remaining vegetable mixture in blender or 
food processor and puree until smooth.

Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups broth and increase the heat. Continue stirring until the mixture comes to a boil.

Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.


  1. I LOVE Asparagus!! Awesome tips and info - I love history of food like that :) The soup looks perfect, light refreshing and filled with asparagus flavor. YUM!

  2. Next month starts Asparagus season and I can't wait :)