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Oma's Asparagus Soup Recipe
➤ by Oma Gerhild Fulson
Unrivalled 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.
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.
Grab your copy of Oma's favorite asparagus recipes in A is for Asparagus eCookbook.
Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!
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.
Oma says:
If I happen to be able to buy white asparagus, I use the same asparagus soup recipe as below, 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.
Ready to make this asparagus soup?
Oma's Asparagus Soup Recipe
Unrivalled Asparagus Soup recipe! This Spargelsuppe has a secret way to intensify the flavor! The secret? Make an asparagus broth out of the 'throw-away' bits to amp up the asparagus flavor.
Prep Time
20 minutes |
Cook Time
20 minutes |
Total Time40 minutes |
Servings:
Makes 4 - 6 servings
Ingredients:
- 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
Instructions:
- 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 needed.)
- 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.
Notes/Hints:
- If you have white asparagus, use the same recipe as above, except the asparagus needs to be peeled first.
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PIN this ...
Asparagus Soup Recipe made Just like Oma
By Oma Gerhild Fulson
Oma's Asparagus Soup recipe is a great spring-time treat. Easy to make, delicious to eat, one of the best soup recipes! WUNDERBAR!
Ingredients: asparagus, salt, sugar, lemon juice, cream, spices, chervil/parsley,
For the full recipe, scroll up ...
Words to the Wise
"If you search for good, you will find favor; but if you search for evil, it will find you!"
Proverbs 11:27 (NLT)
Hi, I'm Oma Gerhild! I'm a food writer and cookbook author, always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result. Read more
What others are saying about Oma's cookbooks
If you love German food and want to explore preparing some memorable German meals at home, then you need the new cookbook, German Meals at Oma’s.
Her recipes are authentic, and she truly has an amazing assortment included from sauerbraten to spätzle and everything in between.
This is really one of the BEST German cookbooks to come out in a long time.
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