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The heads of the asparagus spears are held back until the last minutes of cooking. They add a sense of luxury to the soup; after all, the heads are the best part of the asparagus. White asparagus, or spargel, is the most popular variety in Germany and this soup is a must during the spargel season, which begins in mid-May.
Alright, don’t linger, let’s course of action this white asparagus soup 🤍🍜 formula with 13 substances which are absolutely easy to receive, and we have to process them at the very least through 5 methods. You should invest a while on this, so the resulting food could be perfect.
Composition - White asparagus soup 🤍🍜:
- Require 1 kg of white asparagus (or green)
- Provide 3 for onions
- Require 1/2 of lemon juice
- Take 600 ml for water
- Take 2 tbsp sugar
- Prepare 1 tbsp for salt
- You need 100 g butter
- You need 2 tbsp for flour
- You need 150 ml white wine
- Get 200 ml heavy cream
- Take 1/4 tsp for white pepper
- Give - Salt
- Get of Chives for garnish
Add the potato and asparagus and stir well. Add the stock and bring to a simmer. Puree the soup with a hand blender until completely smooth. Bring the soup back to a simmer and add the cream.
White asparagus soup 🤍🍜 step by step:
- Trimm off bottom ends of white asparagus and peel. Finely dice onion. Juice the lemon.
- Add water to a large pot with the lemon juice, sugar and salt. Bring to a boil. Add the asparagus and simmer for approx 8 min.
- Remove asparagus from the pot and reserve the cooking liquid. Once cool enough to handle, slice the asparagus and set aside the heads.
- Melt butter in a pot and add onions. Sauté over medium low heat for approx 1 min. Add flour and stir well. Deglaze the pan with white wine and the reserved asparagus cooking liquid. Add in sliced asparagus stems and whisk in cream. Let the soup simmer for approx 10 min. And season with salt and white pepper.
- Purée the soup with blender. Serve garnished with chopped chives. Enjoy !
Turn down the heat and add the sour cream and white wine. Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper. Cover and bring to a boil. Velvety asparagus soup, lovely green color, great with crunchy rolls. My friend gave me this recipe, it originally used chicken broth.
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