Welcome to our next episode of Kraut Recipes with the original creamy asparagus soup called Spargelsuppe in Germany. This weeks everything is about fresh asparagus in Germany. Nearly every family celebrates white asparagus with potatoes and ham. Served with butter or sauce hollandaise. And if you are cooking asparagus you need to make a classic creamy asparagus soup. Why? Cause you can use the clippings & shells and it is so delicious. And it do not matters if you peel your vegetable a little bit more than necessary. There is no waste anymore! Marina knows someone who prefers the soup instead of the pure asparagus. Guess who? Yes it is Philipp. 😉
So lets see which additional ingredients apart from the asparagus cuttings you gonna need:
- clippings and shells from 2 pounds asparagus
- 200 g of good butter
- 1 onion
- 200 ml of creamy cream
- 2 spoons of flour
- 3 slices of your favorite bread
- 2 slices of fresh boiled ham
- juice of a half lemon
Cook the shells and the clippings for about 30 minutes in 500 ml of water with the lemon juice and a teaspoon of salt and a spoon sugar. Meanwhile you brown onion cubes with the flour and 150 g butter in a stockpot. Deglaze it with the asparagus brew through a sieve.
Add the clipped ends of the asparagus and let it cook lightly for 10 minutes. Add the cream and let it cook up once again. Now it is time to use your hand-held blender and mix it up very fine. Season your asparagus soup with nutmeg and pepper. Add some salt and sugar if it needs some more. But be careful cause the asparagus brew is already salty and a little bit sweet. If the soup is to thick? Just add some of the water you used to cook the asparagus for your main dish.
Croutons from bread with butter fit perfectly. Use some butter to fry your ham gently. Mix up the soup before serving to get a fresh foam and add your toppings and a little bit of chives!