Oma's Asparagus Soup Recipe
Unrivaled Asparagus Soup recipe! This Spargelsuppe has a secret way to intensify the flavor! The secret? ... Check below!
This soup uses green asparagus. In Germany, white asparagus is much more common. If you want to make this soup with the white variety, check "Oma says" below for extra tips.
Oma's Asparagus Soup Recipe
- 2 lbs green asparagus (or more)
- 1 tsp salt
- ½ tsp granulated sugar
- 1 Tbsp lemon juice
- 3 Tbsp cream (10%, 18%, or 35%)
- salt, pepper to taste
- 2 Tbsp fresh chervil (or parsley or chives) to garnish
- Remove tough ends by bending asparagus and snapping
off bottom ends. Put peelings and tough ends in soup pot with 4 cups
water. Add salt and sugar. Bring to boil and simmer for 10 minutes.
- Drain, pressing through a sieve, returning the cooking liquid to the pot and discarding asparagus ends.
Cut remaining asparagus spears into 2-inch pieces and add to cooking
liquid in pot. Simmer, about 5 minutes, until asparagus is tender.
Remove asparagus. Cut off tips and reserve. Put remaining asparagus
into blender with lemon juice. Puree (adding some cooking liquid if
- Pour pureed asparagus through a sieve (to remove
fibers) into cooking liquid in pot and bring to simmer. Add cream.
Season with salt and pepper. Return asparagus tips to soup.
- Serve soup, garnishing with chervil.
- Makes about 4 - 6 servings
Looking for German ingredients and more? Take a look ...
Like the soup above? You'll love looking at and making more of Oma's soups. All so quick and easy!
What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too! There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...
Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)
The Secret to this Asparagus Soup ...
To intensify the flavor,
- Take all the tough ends of the asparagus, which normally throw away (or compost)
- Simmer them
- Drain them, keeping the broth and discarding the ends
The resulting broth ramps up the fresh taste of this wonderful spring veggie.
Green vs White Asparagus
Most recipes using asparagus in Canada and the US assume you are using green asparagus. On the contrary, in Germany, for example, when asparagus is talked about, white asparagus is assumed.
So, when you're looking for asparagus recipes, you'll need to be aware of which country the recipe comes from.
If I happen to be able to buy white asparagus, I use the same asparagus soup recipe as above, except the asparagus needs to be peeled first.
Then, I take the peelings, together with the tough ends, and cook them. Then, I follow with the rest of the recipe.
I love it when I get to go back to Germany in the springtime. The markets overflow with white asparagus. Even the restaurants have special asparagus menus.
With such easy supper ideas as this asparagus soup, you'll treat your family like royalty.
Some more German Veggie Soups ...
Take a look at Oma's eCookbooks ...
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