ReceptnaptárSpargelcremesuppe (white asparagus cream soup)
Spargelcremesuppe is a favorite starter of the German asparagus season (April to June): a silky, delicately tangy white asparagus soup. The stock made from the peelings gives it its intense flavor. Light, yet festive.
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Method
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- Peel the asparagus, cut off the woody ends and set the peelings and ends aside.
- Simmer the peelings and ends with the water, sugar and salt for 15 minutes, then strain; this is the base stock.
- Cut the asparagus stalks into 2 cm pieces and cook them in the stock for 10-12 minutes until soft; set the tips aside.
- Melt the butter, stir in the flour and pour in about 700 ml of the asparagus stock.
- Blend the asparagus stalks into the soup and cook for 5 minutes.
- Mix the cream and egg yolk and thicken the soup by drizzling it in; do not boil afterwards.
- Add the asparagus tips, season with lemon juice, salt, pepper and nutmeg, and sprinkle with parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not skip the stock made from the peelings and ends; most of the asparagus flavor is in it.
- Do not boil the soup after adding the egg yolk.
- It can be made with green asparagus too, but white has a sweeter, finer flavor.
Frequently asked questions
When is it in season?
From mid-April until June 24; at the end of the season the asparagus turns more bitter.
Can I freeze it?
Because of the cream and egg, it is best eaten fresh; the stock, however, can be frozen.
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