Turkish asparagus soup recipe
Associated with Aegean-Turkish cuisine, asparagus has been known to people of the Mediterranean since ancient times. Asparagus is known as “kuşkonmaz” in Turkish and grows in Central Anatolia, Aegean and the Mediterranean region and recently near Istanbul.
White, green and purple colours of asparagus grow in Turkey. Asparagus is also known with other local names in the other regions of Turkey. Wild asparagus is known as “dilkemen”.
Here is a delicious low-calorie soup recipe for “kuşkonmaz” fans.
1 dry garlic
500 grams. asparagus
6-7 branches of shallots
1 medium size brown/white onion
2 medium size potatoes
3.5 cups chicken broth
2 tablespoons of grated cheddar (or parmesan)
1/2 tablespoon of butter
1 tablespoon of olive oil
1 teaspoon of basil
Slash the asparagus pieces into half by separating stems and flowers. Steam-cook the asparagus flowers whilst putting the stems into a separate cooking pot.
Add in shredded onions, shallots and minced garlic with the asparagus stems. Sauté them for a little bit.
Chop the potatoes into cubes and add them in your sautéed vegetable mix. Then add chicken broth (or vegetable broth) and keep cooking.
Once your vegetable mixture is cooked, stir it with basil. Turn your mixture into soup form with the help of a blender.
Serve your soup by with asparagus flowers and parmesan cheese sprinkled on top.
Note: It is recommended you use wooden spoon, which is believed to make asparagus less bitter.