German cuisine · Soups & Stews

Cream of Asparagus Soup

Delicate soup made from white asparagus with cream and a hint of nutmeg.

Ingredients · for 4 servings

• 1 kg white asparagus
• 1 onion
• 40 g butter
• 2 tbsp flour
• 200 ml cream
• 1 tsp sugar
• 1 lemon
• Nutmeg
• Parsley
• Salt
• White pepper

Instructions

1. Peel the asparagus and boil the peels and ends with 1.2 l water, salt and sugar for 25 minutes.
2. Strain the stock, this is the actual foundation of the soup.
3. Cut the asparagus spears into pieces and cook them in the stock for 10 minutes, remove the tips.
4. Sweat the onion in butter, stir in the flour and deglaze with the stock.
5. Purée the asparagus pieces along with it and stir in the cream.
6. Season with nutmeg, lemon juice, salt and pepper and add the tips as a garnish.