Creamy White Asparagus Soup (Spargelsuppe)
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."
- 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
Sauté the onion in the butter until it's soft in the bottom of a 4-quart saucepan.
Add the pieces of asparagus (minus the heads) and steam for 5 minutes.
Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
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.
Bring the soup to a simmer and add the reserved asparagus heads.
Cook at least 5 minutes or until the asparagus heads are fork-tender.
Turn down the heat and add the half-and-half. Do not boil.
Taste and add salt and freshly ground pepper as needed.
Add a few spoonfuls of white wine if you think the soup needs acidity.
Garnish with ham ribbons, chopped egg, and parsley.
You must peel white asparagus before you chop it into small pieces.
Tips & Variations
No special items needed.