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Spargelsuppe

Serves 4 to 6 Soup vegetarian, Soups

Spargelsuppe

Spargelsuppe, a comforting white asparagus soup, graces many German tables in April as the first tender spears emerge. This recipe captures the essence of home cooking, where butter or clarified butter is used generously, and salt is measured by hand without a second thought. It's a dish that celebrates the arrival of spring, a seasonal marker that invites everyone to savor the delicate flavors of freshly harvested asparagus.

The soup should feel velvety on the tongue, with a creamy richness balanced by the subtle sweetness of white asparagus. A gentle pinch of sugar enhances the natural flavors, while fine sea salt and white pepper provide a delicate seasoning. This is a dish that invites second helpings, its warmth and simplicity offering comfort with every spoonful.

Ingredients

  • 500 gwhite asparagus — peeled, tips reserved
  • 40 gbutter
  • 40 gflour
  • 1 Lasparagus cooking water
  • 100 mlcream
  • 1egg yolk
  • 1 pinchsugar
  • to tastefine sea salt
  • to tastewhite pepper

Method

  1. Begin by preparing the white asparagus. Peel 500 g of white asparagus, starting just below the tips and working downwards. Trim off the woody ends and set the peels and trimmings aside for later use. Cut the asparagus stalks into 2-3 cm pieces.
  2. In a large pot, bring 1.5 liters of water to a boil. Add the asparagus peels and trimmings, along with a pinch of salt and a pinch of sugar. Let this simmer for about 20 minutes to infuse the water with flavor. Strain the liquid, discarding the solids, and reserve 1 liter of this asparagus cooking water.
  3. In a separate large saucepan, melt 40 g of butter over medium heat. Once the butter is melted and begins to foam, add the asparagus pieces. Sauté them gently for about 5 minutes, ensuring they soften slightly but do not brown.
  4. Sprinkle 40 g of flour over the asparagus in the saucepan. Stir continuously for about 2 minutes to form a roux, which will thicken the soup. The mixture should take on a pale golden color and a nutty aroma.
  5. Gradually pour in the reserved 1 liter of asparagus cooking water, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook until the asparagus pieces are tender, which should take about 10-15 minutes. The asparagus should be soft enough to break easily with a spoon.
  6. In a small bowl, whisk together 100 ml of cream and 1 egg yolk. Slowly add a ladle of the hot soup to the cream mixture, whisking constantly to temper the egg yolk and prevent curdling.
  7. Reduce the heat to low and slowly stir the tempered cream mixture back into the soup. Continue stirring gently until the soup is smooth and slightly thickened. Do not let the soup boil, as this could cause the egg yolk to curdle.
  8. Season the soup with fine sea salt and white pepper to taste. Adjust the seasoning until the flavors are balanced and to your liking. Serve the Spargelsuppe hot, optionally garnished with a knob of butter for added richness.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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