Best Spargelsuppe White Asparagus Soup Recipes

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SPARGELSUPPE (WHITE ASPARAGUS SOUP)



SPARGELSUPPE (WHITE ASPARAGUS SOUP) image

"'Spargel' is easy to find if you live in Germany, it is more difficult living in the US. German asparagus is low in calories and high in vitamins and minerals, making it a popular indulgence, although pouring Hollandaise sauce over it makes it a very substantial, special German dinner." If you can't find this asparagus in a...

Provided by Ellen Bales

Categories     Other Soups

Time 1h

Number Of Ingredients 8

1/2 c chopped onion
2 Tbsp butter
1 1/2 to 2 lb white asparagus, peeled and cut into 2-inch pieces, heads reserved
6 c broth, chicken or vegetable
1/2 c half-and-half
salt and pepper, to taste
dry white wine, to taste
parsley for garnish

Steps:

  • 1. Make sure you peel the asparagus before you chop it into small pieces. The thicker the asparagus, the better for peeling.
  • 2. In a 4-qt. saucepan, saute the onion in butter until soft. Add the pieces of asparagus, minus the heads, and steam for 5 minutes. Add the broth and boil gently for about 30 minutes, or until the asparagus is very soft.
  • 3. Puree the soup in batches in the blender (place a towel over the lid and hold down the lid so the hot soup does not splatter) or with a hand blender and return to pan.
  • 4. Bring soup to a simmer and add the reserved asparagus heads. Cook at least 5 minutes, or until they are fork-tender. Turn down the heat and add the cream. Do not boil further.
  • 5. Taste and add salt and freshly ground pepper as needed. You may also want to add a few spoonfuls of white wine, if you think the soup needs acidity. Garnish with parsley and serve while hot.

SPARGELSUPPE MIT KASE (CREAM OF WHITE ASPARAGUS SOUP WITH BLUE CHEESE)



Spargelsuppe mit Kase (Cream of White Asparagus Soup with Blue Cheese) image

The classic cream of asparagus soup with a twist: Cambozola cheese, a combination of French soft cheese and Gorgonzola. The cheese makes this soup especially creamy.

Provided by Marianne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 56m

Yield 4

Number Of Ingredients 10

1 ⅔ pounds white asparagus
¼ cup butter, divided
1 pinch white sugar
salt and ground black pepper to taste
2 shallots, chopped
1 tablespoon all-purpose flour
½ cup dry white wine
1 (4 ounce) package Cambozola cheese, cubed
4 sprigs chervil, leaves stripped, divided
5 tablespoons heavy whipping cream

Steps:

  • Peel asparagus spears with a vegetable peeler from top to bottom, starting below the tips. Trim off any woody ends and chop asparagus spears, leaving the tips intact.
  • Bring a large pot of water to a boil. Add asparagus pieces, 1 tablespoon butter, sugar, and salt. Reduce heat; simmer until asparagus is tender and easily pierced with a knife, 15 to 25 minutes. Drain, reserving 2 cups cooking liquid.
  • Melt remaining 3 tablespoons butter in the pot. Cook shallots, stirring often, until translucent, about 5 minutes. Stir in flour until shallots are evenly coated. Whisk in reserved cooking liquid and white wine until soup is thick and smooth, about 5 minutes. Stir in Cambozola cheese until melted, about 1 minute.
  • Stir asparagus pieces, except for the tips, into the sauce. Add all but 2 teaspoons chervil leaves. Puree soup with an immersion blender until smooth. Season with salt and pepper.
  • Beat heavy cream in a bowl with an electric mixer until stiff peaks form. Stir cream into the soup. Garnish soup with reserved asparagus tips and 2 teaspoon chervil leaves.

Nutrition Facts : Calories 366.5 calories, Carbohydrate 17.6 g, Cholesterol 77.2 mg, Fat 27 g, Fiber 4.6 g, Protein 12.2 g, SaturatedFat 16.9 g, Sodium 530 mg, Sugar 5 g

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