The Creamiest White Asparagus Soup (Spargelsuppe)
Serves 4
20 mins prep
40 mins cook
60 mins total
This is the creamiest German asparagus soup (Spargelsuppe) recipe! Don't wait too long to get your hands on white asparagus or it will be gone!
Featured in my cookbook 'German Home Kitchen' - find it here!
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Peel the asparagus, trim the ends off, and cut off the asparagus tips. Yes, you read that right! You may feel crazy doing this, but just do it. You'll reserve them for later. If you can't find fresh white asparagus, use this jarred kind instead!
oz white asparagus
Bring the broth to a boil, add salt and a pinch of sugar.
fl oz vegetable broth
tsp salt
pinch sugar
Cut the asparagus into pieces, add to the broth, and allow to gently boil for about 15 minutes. Once the asparagus is soft, remove the soup from the stove.
Puree the soup with an immersion blender until smooth. Over medium low heat, melt the butter in a medium sized pot, then add the flour and, stirring constantly, let it turn a golden yellow color.
oz butter
tbsp flour
Gradually add in the sparkling wine while stirring and then add in the soup. Bring to a boil, then add the asparagus tips and allow to gently boil for about 12 minutes.
fl oz white sparkling wine
Whisk together the egg yolk and ½ of the whipping cream. Whip the remaining cream until stiff.
egg yolk
fl oz heavy whipping cream
Carefully stir both the yolk cream mixture and the whipped cream into the soup (reserving some for garnish). Season to taste with the spices and lemon juice.
salt, pepper, nutmeg
lemon
Enjoy with some buttered bread and more sparkling wine!
