There's never any white asparagus in my local supermarket so I did a little cost exercise before deciding whether to go with either the fresh green asparagus or white asparagus in a jar options. It was far cheaper to buy 1 jar of white asparagus weighing 330g than 2 bunches of fresh green asparagus weighing 400 g and the quantity only fell a little short.
Because of slightly less asparagus weight I held back 200 mls of the water. I didn't peel the potato, didn't add any salt until it was cooked and found it only needed a small quantity because of the VSC. It's not a thick soup and would have been much thinner if I'd added the full quantity of water.
I would double the quantity of potato next time and I was very happy with the taste using a jar of asparagus. Something that can be kept in the pantry to enable this recipe to be made at any time.
I reduced the sour cream by 20 g because of the other reductions. As I like drinking thin soups in mugs, this recipe is perfect for that but my quantities would only fill 3 mugs.
Linked JD
