Spargelcremesuppe
Cream of asparagus soup
Spargelcremesuppe: German cream of white asparagus soup made from the peelings
GermanDuring Spargelzeit, from April to 24 June, kitchens around Schwetzingen, Beelitz and Schrobenhausen fill with white asparagus, and nothing is wasted. The peelings and woody ends are simmered into a light stock, which becomes this velvety cream soup with a few tender tips floating on top, served as a starter before the big asparagus platter or as lunch on its own. Its flavour is delicate, slightly sweet and nutty. Using a strong stock cube is the mistake to avoid; it drowns the asparagus. Chef's tip: a pinch of sugar and a squeeze of lemon in the stock balance the faint bitterness of the peel.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the asparagus stock
- 1 ⅛ lb white asparagus
- 1.2 litres water
- 1 tsp salt
- ½ tsp sugar
- 1 tsp lemon juice
For the soup
- 1 ⅜ oz butter
- 1 ¼ oz plain flour
- ½ cup double cream
- 1 egg yolk (optional)optional, for extra richness
- 1 pinch ground nutmeg
- 1 pinch white pepper
- 1 tbsp chervil or chiveschopped
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Method
0/6 doneStep 1: Peel 1 ⅛ lb white asparagus from just below the tip downwards and snap off the woody ends. Cut the spears into 2 cm pieces, keeping the tips separate.
10 minStep 2: Put the peelings and ends in a pot with 1.2 litres water, 1 tsp salt, ½ tsp sugar and 1 tsp lemon juice. Simmer for 20 minutes, then strain, pressing on the peelings; you need about 1 litre of stock.
20 minStep 3: Simmer the asparagus pieces (not the tips) in the stock for 8 minutes until soft. Add the tips for the last 4 minutes, then lift the tips out and keep them aside.
8 minStep 4: In another pan melt 1 ⅜ oz butter, stir in 1 ¼ oz plain flour and cook for 2 minutes over a medium-low heat without colouring.
3 minStep 5: Whisk in the hot stock and soft asparagus gradually, simmer for 5 minutes, then blend until smooth.
5 minStep 6: Stir in ½ cup double cream (whisked with 1 egg yolk if using) and heat gently without boiling, or the yolk will scramble. Season with 1 pinch ground nutmeg and 1 pinch white pepper, add the tips and serve with 1 tbsp chervil or chives.
2 min
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 5 g
- Carbs
- 14 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does spargelcremesuppe take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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