Description
A creamy and flavorful asparagus soup made with asparagus shells for an extra depth of flavor. A classic German dish perfect for spring.
Ingredients
Scale
- 500g Asparagus (white or green), peeled and ends trimmed
- Asparagus Shells (from the peeled asparagus)
- 1 tbsp Butter
- 1 Onion, finely chopped
- 1 clove Garlic, minced
- 750ml Vegetable Broth
- 200ml Cream
- Salt and Pepper to taste
- Fresh Parsley, chopped (for garnish)
- Lemon Juice, a squeeze (optional)
Instructions
- Prepare the Asparagus: Peel the asparagus, reserving the peels (shells). Cut off the woody ends and discard. Chop the asparagus spears into 1-inch pieces.
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened and translucent, about 5 minutes.
- Cook the Asparagus Shells: Add the asparagus shells to the pot and sauté for another 5 minutes, allowing them to release their flavor.
- Add Broth and Asparagus: Pour in the vegetable broth and bring to a boil. Add the chopped asparagus spears.
- Simmer: Reduce the heat and simmer for 15-20 minutes, or until the asparagus is tender.
- Blend: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Strain (Optional): For an extra smooth soup, strain the blended soup through a fine-mesh sieve.
- Finish and Season: Return the soup to the pot. Stir in the cream and heat through gently. Do not boil. Season with salt and pepper to taste. Add a squeeze of lemon juice, if desired.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- Adjust the amount of cream to your preference.
- You can add a swirl of cream or a dollop of crème fraîche as a garnish.
- If you don’t have asparagus shells, you can add a teaspoon of asparagus bouillon powder for a similar flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Spargelcremesuppe, Asparagus Soup, Cream of Asparagus Soup, German Soup, Asparagus Shells, Spring Soup, Vegetarian Soup, Chefkoch