Creamy White Asparagus Soup (Spargelsuppe)
"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."
Ingredients
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 by Step Method
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
No special items needed.