Creamy asparagus soup – a classic of the asparagus season. With our simple German recipe, you can bring out the full asparagus flavor in this asparagus soup with just a few ingredients. You can make it with green asparagus instead of white, but it has a slightly different flavor. The classic version is cream of asparagus soup made with white asparagus.
This authentic German recipe is eaten especially in asparagus season in spring. It is usually served with bread.
Low calorie asparagus soup
It is wonderful for conscious dieters because of the low calorie content of asparagus. In addition, our cream of asparagus soup is vegetarian. Using fresh, white asparagus and cooking the peel first is already half of the recipe secret. We show you step by step how it’s done.
Fresh asparagus or from the jar?
You can also make the asparagus soup with asparagus from a jar. Though it does not bring the same delicate flavpur, it does the job for a quick lunch or dinner. Prepare the stock as described below and add the asparagus together with the stock. Let everything boil briefly and then taste the soup.
White asparagus or green asparagus?
Traditionally, white asparagus is used for our German cream of asparagus soup, as it is aromatically better suited for it. It shares most of the characteristics with its green “colleague”. It is just as full of minerals and nutrients, contains almost no fat and also has a positive diuretic effect.
The most important difference is in the preparation: white asparagus must be peeled before cooking because of its fibrous and hard skin. To do this, simply take a peeler and peel the asparagus from the head down. Don’t just throw the peel away: it will add a lot of flavour to the asparagus cream soup when it is cooked in the stock.
Sugar in the cooking water?
Old cooking wisdom says to always add a little sugar to the cooking water when cooking asparagus. This neutralizes the bitter substances in the asparagus. This is true, but it refers to the old asparagus varieties.
Nowadays, the varieties have been adapted by breeders so that there are hardly any bitter substances left. So you can leave out the sugar and add some salt to the cooking water instead.
If you want to add soup toppings to your quick cream of asparagus soup, the following are great choices:
- Crispy fried bacon
- Strips of cooked ham
- Smoked salmon
- Semolina dumplings
- Homemade Egg Roll
- Boiled crabs
- Bread croutons
- Fine mushroom slices
Creamy white asparagus soup – the German way
- Potato peeler
- 500 g asparagus white
- 50 g butter
- 50 g Wheat flour
- 2 tbsp dry white wine
- 1 egg yolk
- 4 tbsp sour cream
- 1 pinch of sugar
- salt & pepper
- Kitchen herbs to taste
- Wash and peel the white asparagus (500 g). Cut off the woody ends. Then put the peel and the cut ends into about 1.5 litres of boiling water. After 20 minutes of simmering, take off ends and peel out of the water with a ladle and throw them away. Keep the asparagus stock and add some salt and a pinch of sugar.
- Cut the actual asparagus spears into pieces about 3 cm long and put them into the broth to cook for about 15 minutes until tender. Then lift the asparagus pieces out of the broth and put them aside in a bowl.
- Heat 50 g of butter in a saucepan and add the flour (50 g), stirring constantly. Then slowly pour in the asparagus stock, add two tablespoons of white wine and let everything boil for another 10 minutes until it becomes a creamy soup. Now take the pot off the cooker.
- Whisk the cream with the egg yolk and slowly add it to the asparagus soup. Do not bring the cream of asparagus soup to the boil! Then season to your taste with salt and pepper. If necessary, you can also add a dash of lemon juice to taste.
- Now you just have to add the asparagus pieces to the soup and voilà, the soup is ready to serve. For garnish, a few croutons and scattered herbs (especially chervil or cress) look good and make the soup even more visually appealing.
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