In Britain, before globalisation brought in many imported food varieties and before vegetables were grown in carefully controlled green houses, early to mid spring used to be a period of a ‘hungry gap’, a time when there was little or no produce for British farmers to harvest. During this period of time, the very few choices of vegetables in season are purple sprouting broccoli, wild garlic, asparagus and rhubarb…etc. Amongst these, asparagus is probably the most favoured by many! It is tasty eaten alone or mixed with other ingredients; and no matter how you cook it – boiled, roasted, stir-fried… name it. Have you been taking advantages of the asparagus season?
We are sharing two asparagus soup recipes here. The first one is more suitable to share with your children and the second one is perhaps more of a grown-up version. The amount of listed ingredients can all be adjusted according to personal tastes.