Peel the stalks of 8 asparagus spears using a vegetable peeler, leaving the tips intact. Wash the cleaned asparagus, keep the tips whole, and finely chop the stalks. In a pot, finely dice 1 onion and sauté it in ½ tea glass (about 50 ml / 3 tbsp + 1 tsp) of vegetable oil.

Add 2 tablespoons of flour and stir a few times, then add 2 water glasses (about 400 ml / 1¾ cups) of water and 2 water glasses (about 400 ml / 1¾ cups) of milk, mixing with a hand mixer as you cook. Once it comes to a boil, reduce the heat and cook until the asparagus is completely tender. Add ½ dessert spoon (about 1 tsp) of salt and bring to one final boil. Serve garnished with dill. Enjoy!

About This Recipe

Asparagus is undoubtedly one of the most special foods in the lily family. While its exact place of origin is not definitively known, wild forms were first found in Anatolia, the Eastern Mediterranean, and the Middle East. The health benefits of asparagus are also quite numerous. First and foremost, it is a very powerful diuretic. It supports the health and strength of the kidneys and urinary system. It is particularly helpful in reducing edema caused by heart failure. It aids in flushing out sediment that forms in the kidneys and gallbladder. It strengthens the heart. It eases digestion and is an ideal food for constipation, bloating, and indigestion. It strengthens the mind. It has a calming and aphrodisiac effect. Asparagus Salad served at the start of a meal whets the appetite and prepares the stomach for food. It purifies the blood. It is good for the eyes.

There are three distinct varieties of asparagus. White asparagus is large and tender. It is mainly grown in Belgium, Germany, the Netherlands, and North Africa. Purple asparagus (Violet asparagus) takes its name from its purple hue. It has a very strong aroma, a fruity flavor, and is grown especially in Italy, England, and France. Green asparagus is the variety we encounter most often, and likewise takes its name from its color. The United States and France are among the top places where it is grown. These asparagus varieties are also further divided into sub-varieties among themselves, referred to as firm, stiff, unblemished, and blemished asparagus. When buying asparagus, try to choose ones that are not too thick or too tough. If possible, prefer ones that snap with a crisp brittleness. It is especially worth choosing those that look bright and have a moist texture.

Today we have prepared our Creamy Asparagus Soup recipe for you. We hope you enjoy making it…