This soup may be my new favorite thing – summery fresh, but satisfyingly nutty.
Go stock up on your white asparagus because, I promise, you won’t be able to get enough of this either!
You’ll need:
- 1 bunch of white asparagus
- 2 small Japanese white sweet potatoes
- 1/2 T fresh chopped rosemary
- 1/2 t turmeric
- 1 small white onion, finely chopped
- about 5 cups of vegetable stock, chicken stock or water
- 1 T champagne vinegar
- 1/3 cup roasted, salted pistachios + more for topping
- salt, pepper
- olive oil
1. Peel the sweet potatoes and the asparagus (the white asparagus has a tougher outside layer you need to peel off). Chop the potatoes into quarter inch pieces and chop the asparagus roughly.
2. In a large pot, saute the onion with a tablespoon of olive oil until just translucent, adding the turmeric about halfway through. Add chopped rosemary.
3. Add stock/water and potatoes and bring to a boil. Add vinegar, a sprinkle of salt and pepper.
4. Add asparagus and bring back up to a simmer (the asparagus needs to cook for less than 5 minutes).
5. Add pistachios and blend in batches (or use an immersion blender). Serve very warm, topped with a few extra pistachios on top.
I love the addition of nuts. I see so many white asparagus out in the markets now. What a lovely way to clelbrate the spring season. Take care, BAM
Thank you! Hope you get to make it soon 🙂 It’s really the tiny bit of turmeric and the addition of pistachios that makes this.
what was i thinking, i forgot about growing white asparagus! I must do this next year, this must be a great soup.. c
next year!!
Yumm…never thought of combining two of my favorites!!!
Hope you give it a try, David!
What an awesome flavour combination – much loved my friend 😀
Cheers
Choc Chip Uru
It’s fantastic, two things that make each other even better :).
What in interesting and delicious flavour combo. Wow…
Thank you!
Oh pretty and really tasty looking too!
Thanks, guys!
I like the addition of the pistachios 🙂
Me too! They add a great texture and flavor.
I think this is a great way to use white asparagus, it tends to be more fibrous (or maybe I haven’t cooked it correctly) I love this idea! 🙂
They can be – especially the outside, so for this one, it’s definitely better to peel them a bit first.
I could see myself craving this soup, all right! I hadn’t thought of white asparagus soup and I’ve also never heard of white sweet potatoes.. this would be fantastic with your pistachios sprinkled over top:) Love it!!
Thanks, Smidge! It’s really a gorgeous soup. That crunch on top is fantastic. One of my new spring favorites. x
Ooh, I like a bit of depth of flavor to my soups. This sounds great!
I think you would enjoy this one!
I really liked the addition of the sweet potato. They give it a nice texture and the vinegar really brightens it up.
Thank you, I agree!