German asparagus soup

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Agnes 008In Germany May is the season for eating asparagus. I prepared a white asparagus soup on the other day from puréed asparagus and broth, with some cream added. The heads of the asparagus spears were held back until the last minutes of cooking.

Ingredients:

1/2 c. chopped onion (1 small), 2 tbsp butter, 1 1/2 -2 lb. white asparagus, peeled and cut into 2 inch pieces, heads reserved, 6 c. broth, either chicken or vegetable, 1/2 c. half and half cream/sour cream, salt, to taste, fresh ground pepper, to taste, dry white wine, to taste, parsley for garnish, cheddar cheese, croutons, ham slices

Preparation:

Peel white asparagus before chopping it into small pieces.

Sauté the onion in the butter until soft. Add the pieces of asparagus (minus the heads) and steam for 5 minutes. Add the broth and boil gently for about 30 minutes, or until the asparagus is very soft. Flavour with a pinch of sugar.

Purée the soup in batches in the blender or with a hand blender and return to pan.

Bring to a simmer and add the reserved asparagus heads and some cheddar cheese. Cook at least for 5 more minutes, or until they are fork-tender. Turn down the heat and add sour cream. Do not boil further.

Taste and add salt and freshly ground pepper as needed. You can add a few spoonfuls of white wine, or juice of a lemon (2 tbsp) if you think the soup needs acidity. Top with croutons and sliced ham. Garnish with parsley or spring onion rings.

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5 thoughts on “German asparagus soup

    eclecticlamb said:
    May 10, 2013 at 5:08 pm

    Looks delicious! I love the idea of cheddar cheese garnish.

      spajzgirl responded:
      May 10, 2013 at 5:50 pm

      Hello dear Eclectic Lamb
      It was delicious…so go for it!

      spajzgirl responded:
      May 11, 2013 at 4:05 pm

      Thanks the compliment…it was delicious…

    Naz (@CinnamonEats) said:
    May 11, 2013 at 1:46 pm

    I’ve never had asparagus soup, will have to try some time 🙂

    spajzgirl responded:
    May 11, 2013 at 4:07 pm

    I love the asparagus very much since my childhood…the green one or the white one…the Italian way, or the German prep…give a try for it…

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