Spargelcremesuppe (Spargelcremesuppe)
Overview
Spargelcremesuppe is the German cream of white asparagus soup. The peels and woody ends of white asparagus are simmered in water with a little salt, sugar and butter to make a fragrant asparagus stock, sometimes mixed with light meat stock. The stock is thickened with a pale roux of butter and flour, and pieces of asparagus are cooked in it, part of them blended to deepen the flavour. The soup is finished off the heat with cream and egg yolk, a squeeze of lemon and a little nutmeg. It is pale, silky and delicate, with the asparagus tips left whole in the bowl.
History
White asparagus is a German passion, and Spargelzeit, the asparagus season from about April until 24 June, Saint John's Day, fills markets and restaurant menus with special dishes. Spargelcremesuppe is a standard starter of that season and a thrifty way to use the peels and trimmings left from the spears. Cream of asparagus is one of the most common soups in German restaurants, and dried packet versions are sold all year.
Main ingredients
White asparagus, butter, flour, cream, egg yolk, nutmeg. The soup is built on asparagus stock with cream and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Egg soups · More soups from Germany
Recipe
Method
- 120 min
Peel the asparagus, cut off the woody ends and simmer the peels and ends in the water with salt and sugar for 20 minutes, then strain.
- 210 min
Cut the spears into pieces, keeping the tips, and cook them in the stock for 10 minutes.
- 35 min
Melt the butter, stir in the flour and whisk in the stock, then simmer for 5 minutes.
- 4
Blend half of the asparagus pieces into the soup and add the rest with the tips.
- 5
Whisk the cream with the egg yolk, stir it in off the heat and season with lemon and nutmeg.
- ✓
Serve. About 1h 5m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
