Yay! It’s white asparagus season. And we should make the most of it because it lasts for a whole second. Now you see it at the markets and by next weekend the season is over. True story.
I love asparagus, green or white, makes no difference to me tbh. I actually prefer the flavor of the green one better, however I cannot go pass the delicate, beautiful white colour of white asparagus. Taste is delicious, earthy, mild, and just beautiful for soup.
I’ve made this soup 3 times already this season and pay attention to this: it can be made with whole white asparagus or with the discarded peels and tough stalks! Yep, you can make it with asparagus leftovers! Which basically means you can eat your cake and have it too – you can peel and steam white asparagus, serve it for dinner with whatever sides you fancy; and with the peels you can make soup! Thou shall waste not.
The soup is beautiful and creamy, with minimal seasoning. The beautiful toppings round the flavors and texture of the dish.
White asparagus and dahl soup
- the peels & rough stalks of 2 bunches white asparagus OR 1 whole bunch white asparagus
- 1 cup urad dahl + 2 cups water
- 2 L water
- 3 pieces of kelp
- 1 medium Desiree potato (or any other white/yellow flesh potato), cubed
- 1 tomato, cubed
- 2 cloves garlic
- salt and black pepper, to taste
- toppings: fresh parsley, spring onion, cold smoked tomato, hazelnut paprika dukkah
- Soak dahl in 2 cups water.
- Bring the 2 L water to a boil and add the asparagus, kelp and potato. Simmer covered on medium low heat for about 45 minutes.
- Strain the soup and set aside the asparagus, kelp and potato.
- The clear soup is your stock base.
- Add the potato cubes, kelp, asparagus, tomato and garlic to a blender with a little of the stock (enough to cover). Blend until perfectly smooth and creamy and pour it into a pot.
- Strain the dahl and add to blender with a little of the clear stock (enough to cover). Blend until creamy (it will still be a little bit chunky) and add to the same pot.
- Add any remaining stock to the pot, stir everything well and return to medium low heat. Season with salt and pepper, to taste, and simmer for 15 – 20 minutes.
- Serve hot with toppings.
Dukkah. I made my own dukkah with 1 TBSP coriander seeds, 1 TBSP sesame seeds, 1 tsp paprika, 1/4 cup hazelnuts. Mix and add to a small pan. Toast on low heat until fragrant. Allow to cool then remove the skin off the hazelnuts and add everything to a mortar and pestle; roughly crush the seeds and nuts.