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A staple of the German soup selection is the asparagus cream soup. It’s a very common soup in restaurants, especially during spring when it’s asparagus season in Germany.
I’ve already shared an asparagus soup recipe for green asparagus soup but this one is a little different. For this soup, I am using the scraps from peeling (or shaving) the asparagus to create a broth that has the flavor of asparagus.
Ingredients
- 500 g white Asparagus
- 60 g Butter
- 40 g Flour
- 1,5 l light Broth chicken or vegetable
- 1 Lemon juice of it / alternative: White Wine or a little Vinegar
- some Salt
- 1 tsp Sugar
- 250 ml Cream
- 1 Egg Yolk optional
Instructions
- Wash the Asparagus.
- With a peeler, remove the outer layer of the Asparagus, leaving the asparagus heads untouched. Keep the shavings!
- Remove the bottom ends of the stalks and set aside.
- Cut off the heads of the asparagus stalks and set aside.
- Cut the remaining asparagus stalks into pieces of 1 cm / ¾ inch length.
- In a large pot, bring the broth to a boil.
- Add the asparagus shavings and the bottom ends to the broth and boil for about 20 minutes.
- After 15 minutes of cooking, start to make a roux:
- Melt butter in a pot, large enough to hold the soup.
Sprinkle the flour on top and stir vigorously until well mixed.
Let the paste “sweat” a little in the pot (1 minute), then continue as follow:
- Slowly add liquid from the other pot to the paste and stir it in.
Add a little more of the liquid from the other pot to the paste, stir, stir, stir!!!
Continue this until a liquid soup is created.
- Add the Asparagus pieces, sugar, salt and a tbsp. of lemon juice to the soup and let boil for about 8 minutes.
Then also add the asparagus heads and continue to cook until the asparagus is soft and cooked through (about 5 to 8 more minutes).
- Decide if you want to blend some of the asparagus. If so, remove some asparagus and set aside. Blend in the remaining pieces. Then add back the ones you set aside.
- Add the cream but leave about 5 tbsp. of it out for a later step.
- Stir in the cream and add salt and lemon juice to your taste.
- Whisk the egg yolk with the remaining cream and slowly add some of the soup to it. When the mixture has a warm temperature, pour it into the soup and stir in – this will give the soup a nice creamy color.
- Serve with croutons, a dab of whipped cream, and a green herb for decoration.
