Here is an easy fresh asparagus recipe for you to try. Cream of asparagus soup is found on all the menus in Germany during the asparagus season (Spargelzeit).
It is simple to prepare. Not only that it tastes delicious and is good for you too.
If you are wondering how to cook asparagus, then try my asparagus soup recipe.
When buying asparagus chhoose firm, bright green stalks with plump, tightly closed tips. Any fading of colour is an indication of deterioration. Make sure you check the stem ends too to see if they look freshly cut and are not shrivelled or dried in any way.
Uncooked asparagus will stay fresh for three to four days in the fridge. Store spears upright in a container with the stems sitting in about an inch of water, then wrap the ends in moist paper towels. Just remember asparagus needs to be kept cool and moist.
500g green asparagus
1/2 tbsp butter
3 finely shopped schallots
2 tbsp flour
1 tbsp finely chopped parsley
salt, pepper and nutmeg
Chop the asparagus into pieces and cook in 600ml of salted water. When cooked, take out the asparagus (keep the water) and puree it. Put the puree back in the pan with the water and then put the soup through a sieve. This is to ensure there aren't any lumps.
Fry the chopped shallots in butter for a few minutes on a low heat until they are soft and glassy. Add the flour gradually, stirring all the time. Gradually add the soup mixture, continually stirring and bring to the boil.
Turn down the heat, add the cream and simmer for 5 minutes. Add salt, pepper, nutmeg and parsley to taste.
Serve with some fresh crusty bread and enjoy!
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Zachary - USA
Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!
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