WHITE ASPARAGUS SOUP

Here comes an absolute German classic Spargelcremesuppe. Traditionally asparagus is served with olive oil and parmesan at casa Zwick, just pure and simple. No sauce Hollandaise and of course also no salty Schwarzwälder Schinken (German ham). But its a bit cold in Berlin, so I thought a soup will warm the soul. YES, very cozy and sublime this soup with its delicate asparagus flavor.


Ingredients

500g white asparagus
40g flour
50g butter
350g heavy cream (32%)
1250ml or 1,2l water (asparagus broth)
1 tsp sugar
salt

optional: chives, chervil or cress



Preparation

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  1. Peel the asparagus. White asparagus has to be peeled in contrast to green asparagus. Don’t throw away the aparagus peelings.

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  1. Put the asparagus peelings into 1.2l cold water and heat it on high heat. When the water is bubbling cook the peelings for 2-3min

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  1. Cut the asparagus in pieces. The middle and end part of the asparagus is for the water or asparagus broth. The top part of the asparagus set aside for later.

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4. Sieve the asparagus peelings

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  1. Cook the apasragus pieces for around 10min in the water.

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6. Meanwhile heat the butter on low heat.

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7. Add the flour

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  1. Combine for 2-3min. with a wood spoon. Don’t let it burn.

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  1. Then change the tools and use a whisk. Add. cold (!) cream. Sip by sip and whisk. Let it cook on low heat.

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  1. When the cream is integrated also add asparagus broth sip by sip. Add the cooked asparagus to the soup. Also add sugar. Let it cook for around 20min on low heat, so that the flour taste goes out. It’s your choice whether the soup is thicker or thinner. Use a hand blender and mix.
    Don’t mix hot soup in a normal blender. Better let soup cool down.
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  2. Turn off the heat and let it rest for 1-2 or 3h. It’s not necessary but it will deepen the flavor of the soup.

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  3. Re-heat the soup and add best part of the asparagus. Let it cook for 10min. On low heat.

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  1. Serve in bowls and on top with a little bit of green like chives, chervil or cress. I added some shavings of frozen wild garlic/ramson butter from the freezer. ENJOY


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1 Like

Scheurebe or Silvaner for the pairing?

Not this time, 2013 Sauvignon Blanc from Tement.

Martin
Had it for the first time in Heidelberg many years ago.
Love at first taste.

Thank you Martin - I made this last night, and it was excellent. Served a bowl to a Buddy today, and he raved about it

DANKE