Spargelzeit, White Asparagus Soup Recipe

Spargelzeit, White Asparagus Soup Recipe
Spargelzeit, and many family favorite asparagus recipes have their annual airing during the two months Germany's asparagus season is in full flow, with one of the most popular a classic. Asparagus soup, Spargelcremesuppe.

Here are two very different recipes for Spargelzeit's Deutsche Spargel Suppe, White Asparagus Soup, one "Fein" and the other "Rustikal".

The base stock usually made from peelings, stalks and water left after one of hundreds of other "Spargel" specialties has been cooked, although it can be any stock, including a stock cube, but then more asparagus has to be added to keep the flavor.


Ingredients for 4 portions:

2 Shallots
1 lb white asparagus (for soup it does not need to be best quality)
4 oz potato
1.1/2 oz butter
2.1/4 cups asparagus water if possible, (made from asparagus trimmings and stalks, cooked, left overnight to absorb flavor and drained), otherwise vegetable or chicken broth
2 tablespoons white wine (optional)
1/2 cup whipping cream
Pepper, freshly ground if possible
Lemon Juice
2 tablespoons of finely chopped chives or 2 tablespoons almond slices lightly roasted without fat in a skillet (optional)


Chop the peeled potato and shallots into small dice
Peel the asparagus and break off where the hard end begins (save peelings and end pieces to make asparagus stock for later use)

Place four of the asparagus stalks into a damp cloth and put aside (optional)
Slice the rest into 1/2 inch pieces
Melt 1 oz of the butter, add shallots and lightly fry until transparent, about 2 minutes
Add chopped potato and asparagus to shallots and cook for further 5 minutes
Add the asparagus water or broth, wine if using, and cream
Stir, bring to the boil, lower heat and simmer over a medium heat for about 25 minutes

Puree until smooth.
Add salt, pepper, a pinch of sugar and a squeeze of lemon

Cut the remaining four asparagus stalks into thin slices, leaving tips whole
Melt remainder of butter and add the asparagus slices and tips
Fry lightly for about 5 minutes until softened
Sprinkle with a little salt and a pinch sugar

Add fried asparagus slices and tips to puree, stirring bring back to heat

Leave "as is", decorate with finely chopped chives or roasted almonds, or an asparagus tip added to each bowl.



Ingredients for 4 portions:

1lb Asparagus
6.1/3 cups Asparagus water, vegetable or chicken broth
1 teaspoon salt
Teaspoon butter
Pepper, freshly ground if possible
1/2 teaspoon mild ground paprika
1.1/2 ounces butter
1.1/2 ounces flour
1 egg yolk beaten
1 cup cream
2 tablespoons finely chopped fresh chives or Bärlauch - wild garlic.


Wash and peel asparagus, break off woody stems, cut stalks into pieces about 1.1/2 inches long
Cook in asparagus water or broth, with pinch salt, pinch sugar and teaspoon butter until they are firm to the bite
Drain the asparagus, keeping the cooking water
Make a roux base from the butter and flour. Melt the butter, stirring gradually add the flour until incorporated, cook over low heat for a minute or two, then slowly add water in which asparagus was cooked
Bring to boil stirring
Lower heat and add asparagus pieces
Season with salt, freshly ground pepper, nutmeg and ground paprika to taste
Bring to low boil then simmer over medium heat for about 10 minutes until the asparagus is fork tender
While stirring add beaten egg yolk and cream
Do not boil but bring back to temperature over medium heat, stirring constantly

Serve decorated with chopped chives or Bärlauch

Whichever you choose ENJOY your German Spargelzeit Asparagus Soup.

The recipes can of course be made with green asparagus, when there is no need to peel the stalks, but unlike the subtle flavor of white asparagus the taste will be heartier.

Images of Deutsche Spargel Suppe by Matthias Haupt and

You Should Also Read:
Spargelzeit, The White Asparagus Season in Germany
Asparagus Recipes, Specialties for 'Spargelzeit'
Father's Day in Germany - Different Indeed

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This content was written by Francine A. McKenna. If you wish to use this content in any manner, you need written permission. Contact Francine A. McKenna for details.