We clean the 8 asparagus stalks by peeling them with a peeler, leaving the flower tips intact. We wash the cleaned asparagus, keep the tips whole, and finely chop the stalks. In a pot, we finely dice 1 onion and sauté it in 1/2 tea glass (about 50 ml / 3 tbsp + 1 tsp) of vegetable oil.

We add 2 tablespoons of flour, stir a few times, then add 4 water glasses (about 800 ml / 3 1/2 cups) of water and cook while mixing with a hand mixer. Once it comes to a boil, we reduce the heat and cook until the asparagus is fully tender. We add 1/2 dessert spoon (about 1 tsp) of salt and 1 package (200 ml) of heavy cream, then bring to one final boil. Enjoy your meal…

About This Recipe

Although its exact homeland is not definitively known, Anatolia is one of the places where asparagus was first found growing wild, followed by the Eastern Mediterranean and the Middle East. Asparagus, which belongs to the lily family, was highly prized by the Egyptians, Romans, and Greeks thousands of years ago. Widely cultivated in ancient Egypt, asparagus ranked among the first foods offered to the gods. Roman emperors even created special “asparagus fleets” to collect asparagus from distant coastal cities. French King Louis XIV had special greenhouses built to grow asparagus. In our country, it began to gain recognition after the Tanzimat period. Atatürk had seeds brought from Europe and had asparagus grown at the State Farm in Yalova, where it was served to visiting foreign guests. Asparagus, whose Latin name is Asparagus Officinalis, is a plant that can grow in wetlands, forested areas, and sandy or clayey soils; it has yellowish-green flowers and its stem, root, and buds are used. In Turkey, it is produced in the Marmara, Aegean, and Mediterranean regions. Asparagus is known as "tilkişen" in Marmaris and its surroundings, and as "acı ot" (bitter herb) in İzmir and its surroundings.

Asparagus is an alkaline food rich in protein but low in calories and carbohydrates. It is also an excellent source of potassium, folate, and vitamins A, C, K, and the B vitamin complex. Asparagus, which contains dietary fiber, is also rich in niacin, phosphorus, and is very low in sodium. Its most impressive quality is that it is known as the most ideal vegetable in terms of calcium and magnesium. Thanks to its antioxidant and fiber content, it has a protective effect against colon cancer.

Today we have prepared our delicious Asparagus Soup recipe for you. Be sure to also try our Çeşmi Nigar Soup recipe sometime. Best of luck in the kitchen…