A staple of the German soup selection is the asparagus cream soup. It’s a very common soup in restaurants, especially during spring when it’s asparagus season in Germany.
I’ve already shared an asparagus soup recipe for green asparagus soup but this one is a little different. For this soup, I am using the scraps from peeling (or shaving) the asparagus to create a broth that has the flavor of asparagus. Later, I am using this broth for the soup that is based on a roux.
Video of Recipe “Asparagus Cream Soup”
To Blend or Not to Blend
It is not needed to immerse the asparagus into the soup to get the taste but if you want to do it, you still can. In my video, I chose not to use the immersion blender since I like the chunks of asparagus in my soup. But that is totally up to you and how you like your soup! You can also remove some asparagus and blend the remaining, then later add the additional asparagus pieces back into the soup.
Using the Asparagus Heads
Since the heads of the asparagus plant are more delicate (and so delicious!), they have a shorter cooking time. To make sure that they are not overcooked or fall apart, I add them a little later during the cooking time. I usually add them when the Asparagus Cream Soup has cooked for half of its cooking time.
A white asparagus soup is very white – duh – so it is to some people not very appealing. That can be helped! As I show in the video, using an egg yolk to give the soup a warmer color is one way to make it look more appealing. Serving it in a dark bowl (i.e. grey) can also help. I think it looks good to add a dab of whipped cream in the center of the soup bowl and then add some croutons and something green like parsley or other herbs.
Season with Caution
White asparagus has a very light flavor. For that reason you don’t want to overpower it with salt or other flavors. Be cautious when you add salt and lemon juice – both can enhance the flavor but if you use too much, it can take over.
Pin White Asparagus Soup to Pinterest
White Asparagus Cream Soup
- 500 g white Asparagus
- 60 g Butter
- 40 g Flour
- 1,5 l light Broth chicken or vegetable
- 1 Lemon juice of it / alternative: White Wine or a little Vinegar
- some Salt
- 1 tsp Sugar
- 250 ml Cream
- 1 Egg Yolk optional
- Wash the Asparagus.
- With a peeler, remove the outer layer of the Asparagus, leaving the asparagus heads untouched. Keep the shavings!
- Remove the bottom ends of the stalks and set aside.
- Cut off the heads of the asparagus stalks and set aside.
- Cut the remaining asparagus stalks into pieces of 1 cm / ¾ inch length.
- In a large pot, bring the broth to a boil.
- Add the asparagus shavings and the bottom ends to the broth and boil for about 20 minutes.
- After 15 minutes of cooking, start to make a roux:
- Melt butter in a pot, large enough to hold the soup.Sprinkle the flour on top and stir vigorously until well mixed.Let the paste "sweat" a little in the pot (1 minute), then continue as follow:
- Slowly add liquid from the other pot to the paste and stir it in.Add a little more of the liquid from the other pot to the paste, stir, stir, stir!!! Continue this until a liquid soup is created.
- Add the Asparagus pieces, sugar, salt and a tbsp. of lemon juice to the soup and let boil for about 8 minutes. Then also add the asparagus heads and continue to cook until the asparagus is soft and cooked through (about 5 to 8 more minutes).
- Decide if you want to blend some of the asparagus. If so, remove some asparagus and set aside. Blend in the remaining pieces. Then add back the ones you set aside.
- Add the cream but leave about 5 tbsp. of it out for a later step.
- Stir in the cream and add salt and lemon juice to your taste.
- Whisk the egg yolk with the remaining cream and slowly add some of the soup to it. When the mixture has a warm temperature, pour it into the soup and stir in – this will give the soup a nice creamy color.
- Serve with croutons, a dab of whipped cream, and a green herb for decoration.