German Asparagus Soup Spargelsuppe Recipe
Spargelsuppe is a delicate, creamy asparagus soup, especially popular in Germany in spring when white asparagus is in season. In many regions it’s a must-have on restaurant menus from April to June. Its flavour is reminiscent of a light cauliflower cream soup, but with its own distinctive, refined asparagus aroma.
Spargelsuppe showcases the flavour of white asparagus in its purest form. Using the peelings and ends to make a stock extracts maximum aroma, while the creamy texture and fresh chives on top turn it into an elegant yet simple dish.
Chef's tips
Choose fresh, firm white asparagus with tightly closed tips – the fresher the spears, the more aromatic the soup. Don’t skip peeling thoroughly, as any remaining fibrous skin will spoil the smooth texture. Adjust the amount of lemon juice to taste; it should gently lift the flavour without dominating.
How to serve
Serve the soup in warmed bowls with crunchy croutons, toasted baguette slices or thin slices of buttered bread. For a more filling meal, accompany it with a simple green salad or a slice of quiche.
Ingredients
- asparagus - 800 g
- butter - 40 g
- wheat flour - 2 tablespoons
- stock - 1 l
- cream - 150 ml
- sugar - 1 teaspoon
- lemon juice - 1 tablespoon
- salt - 1 teaspoon
- black pepper - 0.25 teaspoons
- chives - 2 tablespoons
Preparation
- Peel the asparagus thoroughly with a peeler from about 2 cm below the tip downwards, cutting off the woody ends (about 1–2 cm). Keep the peelings and ends.
- Cut the asparagus into pieces about 2–3 cm long, setting the tips aside separately.
- Put the asparagus peelings and ends into a pot, pour in 1 litre of stock, add the sugar and simmer over low heat for 10–15 minutes to extract the flavour. Then strain the stock through a sieve and discard the peelings.
- In the same pot, melt the butter over medium heat. Add the flour and stir vigorously for 1–2 minutes until a smooth paste forms and foams slightly, but does not brown.
- Gradually pour in the strained asparagus stock, whisking constantly to avoid lumps. Bring to a gentle boil.
- Add the chopped asparagus stalks (without the tips) and cook for 10–12 minutes over low heat until tender.
- Remove the pot from the heat and blend the soup with a hand blender until smooth. If you want a very silky texture, you can additionally pass the soup through a sieve.
- Pour in the cream, add the lemon juice, salt and pepper. Stir and place the pot back over low heat.
- Add the reserved asparagus tips and cook for another 3–4 minutes until they are tender but still slightly firm.
- Before serving, sprinkle the soup with chopped chives. Serve hot, preferably with croutons or a piece of baguette.
Storage
Store the asparagus soup in the fridge for up to 2–3 days, preferably without the cream added. Reheat gently over low heat, then stir in the cream just before serving. Do not let the soup boil vigorously after adding the cream so it doesn’t split.
