Asparagus Soup

So I just had 8 people over for Easter dinner and it was a lot of fun.  Since Thadd is gone, it was nice to have some company   I made (among other things) White Asparagus Soup (Spargelsuppe).  Around this time of year, you see a lot of White Asparagus and a lot of various ways to prepare it.  If you don’t know what it is, it’s just like the green variety, but they cover the fields in plastic so the sunlight can’t get through thus making it white instead of green and taking away most of it’s nutrients

So I tried my hand at Asparagus Soup and thought I’d share the recipe since it was very good.  I realize you probably can’t get the white variety, but I think it would work just fine on the green variety.  Even those that didn’t like Asparagus liked the soup.

Here’s the German recipe translated into English for you.  If you’re curious, the website is: http://www.theofel.de/plog-archives/2006/06/spargelsuppe-wm-rezept-fuer-deutschland.html

Ingredients

4 people

• 500 g Asparagus (17 ounces – about 12 stocks)
• 750 ml Wasser (3 cups)
• 50 g Butter (about 1/4 stick)
• 40 g Flour (gluten free flour is also okay) (1.4 ounces)
• 3 Tbsp White Wine
• 250 ml  Heavy Cream (1 cup)
• 1 tsp Sugar
• Juice from one lemon
• Nutmeg
• Salt and white pepper

Zubereitung

1. Wash the asparagus with cold water.  With a veggie peeler, peel the asparagus on all sides starting from the top down.  Cut the asparagus in 1 inch pieces.
2. Bring the 3 cups of water to a boil in a pot.  Boil the aspargus for 20 mins.  Then puree the soup with a handheld mixer or food processor.  (If using a food processor, pour the soup back into the pot).  Turn the stove down to low.
3. In a second pot, melt the butter.  Add the flour and mix for about 2 minutes until smooth.  Add the flour/butter mixture to the pureed asparagus and stir until smooth.  Let cook for about 6 mins.   Add the white wine and heavy cream and stir.  Keep the stove on low so it doesn’t boil again.
4. Add the lemon juice and sugar.  Season with salt, white pepper, and nutmeg to taste (it took a lot of salt, so don’t be afraid to keep salting until it tastes just right).
5. Serve warm.

That’s all there is to it!  Enjoy!

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