White asparagus soup 🤍🍜
White asparagus soup 🤍🍜

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, white asparagus soup 🤍🍜. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

This white asparagus soup (Spargelsuppe) is a springtime German delicacy made from pureed asparagus and broth with some cream added. White asparagus is so loved in Europe that its fleeting appearance in the spring is a cause for celebration and rushing to the farmers market or. There is nothing better than a fresh, hot asparagus soup in spring.

White asparagus soup 🤍🍜 is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. White asparagus soup 🤍🍜 is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook white asparagus soup 🤍🍜 using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make White asparagus soup 🤍🍜:
  1. Make ready white asparagus (or green)
  2. Prepare onions
  3. Make ready lemon juice
  4. Get water
  5. Take sugar
  6. Make ready salt
  7. Take butter
  8. Make ready flour
  9. Get white wine
  10. Take heavy cream
  11. Make ready white pepper
  12. Take Salt
  13. Take Chives for garnish

See the recipe for White Asparagus Soup »Frieder Blickle. Add in sliced asparagus stems and whisk in cream. In an effort to avoid the drive-thru, I decided to play with white asparagus and savory ham and came up with this creamy and filling soup. White asparagus always requires peeling, and the peelings can be used to make stock for asparagus soup.

Instructions to make White asparagus soup 🤍🍜:
  1. Trimm off bottom ends of white asparagus and peel. Finely dice onion. Juice the lemon.
  2. Add water to a large pot with the lemon juice, sugar and salt. Bring to a boil. Add the asparagus and simmer for approx 8 min.
  3. Remove asparagus from the pot and reserve the cooking liquid. Once cool enough to handle, slice the asparagus and set aside the heads.
  4. Melt butter in a pot and add onions. Sauté over medium low heat for approx 1 min. Add flour and stir well. Deglaze the pan with white wine and the reserved asparagus cooking liquid. Add in sliced asparagus stems and whisk in cream. Let the soup simmer for approx 10 min. And season with salt and white pepper.
  5. Purée the soup with blender. Serve garnished with chopped chives. Enjoy !

If you don't make this stock right away, you can freeze the peelings for later use, or collect them up from several bundles - the more peelings, the more flavourful the stock. White asparagus is a local delicacy here in The Netherlands, and the Dutch have a mild obsession with it. Prior to moving here, I didn't even kn. White asparagus has a short growing season (April - June). It's grown below the ground, and is carefully hand picked.

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