German🥣 Soups & stews

Asparagus Cream Soup

Name: Asparagus Cream Soup
Total time: 45 min
Cuisine: German
Ingredients: 150 g White asparagus peelings and trimmings; 3 White asparagus stalks; 1 tsp Salt; ½ tsp Sugar; 1 liter Water; 1 piece White bread without crust or old roll; 50 g Butter; 50 g Wheat flour; 250 ml Heavy cream; ~¼ tsp White pepper; ~1-2 tbsp Lemon juice; ~2 tbsp Butter for sautéing asparagus; ~1 tbsp Chive oil (optional)

⏱ 45 min

A refined asparagus cream soup made from asparagus peelings and fresh stalks. Features a smooth, creamy texture built on a classic roux base, topped with sautéed asparagus and whipped cream for an elegant restaurant-quality finish.

Adapted from a video by Thomas kocht

Spargelcremesuppe selber machen | cremig, fein und richtig lecker

Watch on YouTube

Ingredients

White asparagus peelings and trimmings150 g
White asparagus stalks3
Salt1 tsp
Sugar½ tsp
Water1 liter
White bread without crust or old rollDry; used to draw out bitterness from the stock1 piece
Butter50 g
Wheat flour50 g
Heavy cream250 ml
White pepper~¼ tspest.
Lemon juice

Steps

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1
Wash and peel the asparagus. Either hold it on your arm and rotate it while peeling with a vegetable peeler, or lay it flat on a cutting board and peel it.
2
Trim only the dried-out ends of the asparagus, not an arbitrary 3-4 cm. Fresh asparagus stalks are tender and edible.
3
Put the asparagus peelings and trimmings into a pot, add salt, a pinch of sugar, and cold water (just over 1 liter). Bring to a boil.
4
Once boiling, add a piece of dry white bread without crust. Let it steep for about 20 minutes to draw out the bitterness.
5
Prepare 3 fresh asparagus stalks. Cut off the top few centimeters for garnish and chop the rest into small pieces. Slice the garnish pieces thinly, keeping the tips whole.
6
Make a roux: melt 50g of butter, then add 50g of wheat flour and sauté until well combined and smooth. Set aside to cool.
7
After 20 minutes, strain the asparagus stock through a sieve. A regular sieve is sufficient.
8
Gradually add the hot stock to the cooled roux, stirring constantly with a wooden spoon or whisk to prevent lumps.
9
Add the chopped asparagus to the soup and simmer for 10 minutes. The stock should already be seasoned with salt and sugar; now add a pinch of white pepper.
10
Pour in half of the 250 ml cream. Whip the remaining cream until soft peaks form and set aside.
11
Melt butter in a pan, add the sliced asparagus garnish, and sauté briefly until lightly colored. Season with a little salt.
12
Purée the soup using an immersion blender until smooth.
13
Gently fold in the whipped cream. Add a squeeze of fresh lemon juice at the end to season, without overdoing it.
14
Ladle the soup into bowls. Place some sautéed asparagus pieces at the bottom and on top. Optional: drizzle with chive oil.

Asparagus Cream Soup

Ingredients

Steps

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