Creamy White Asparagus Soup (Spargelsuppe)

6
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In

Recipe: #32207

May 21, 2019



"This asparagus soup recipe with ham and egg ("spargelsuppe" in German) is a twist on the classic way of eating white asparagus in the Netherlands. Serve in individual glasses as an appetizer, garnished with hard boiled egg, ribbons of pink ham, a smattering of chives and a few cheeky asparagus heads. Serve with slices of Gruyère, Gouda or cheddar cheese and warmed French or sourdough bread."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (482.7 g)
  • Calories 243.3
  • Total Fat - 16 g
  • Saturated Fat - 7 g
  • Cholesterol - 329 mg
  • Sodium - 1331.4 mg
  • Total Carbohydrate - 7.8 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3.3 g
  • Protein - 18.1 g
  • Calcium - 108.1 mg
  • Iron - 4.4 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.4 mg

Step 1

Sauté the onion in the butter until it's soft in the bottom of a 4-quart saucepan.

Step 2

Add the pieces of asparagus (minus the heads) and steam for 5 minutes.

Step 3

Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.

Step 4

Puree the soup in batches in the blender (place a towel over the lid and hold down the lid, so the hot soup does not splatter) or with a hand blender and return the soup to the pan.

Step 5

Bring the soup to a simmer and add the reserved asparagus heads.

Step 6

Cook at least 5 minutes or until the asparagus heads are fork-tender.

Step 7

Turn down the heat and add the half-and-half. Do not boil.

Step 8

Taste and add salt and freshly ground pepper as needed.

Step 9

Add a few spoonfuls of white wine if you think the soup needs acidity.

Step 10

Garnish with ham ribbons, chopped egg, and parsley.

Step 11

NOTE:

Step 12

You must peel white asparagus before you chop it into small pieces.

Tips & Variations


No special items needed.

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