German white asparagus soup (Spargelcremesuppe)

Method5 steps · about 1 hr

1. 1

   Step 1: Wash and peel the white asparagus (1 lb). Cut off the woody ends. Then put the peel and the cut ends into boiling water (8 cups). After 20 minutes of simmering, take off ends and peel out of the water with a ladle and throw them away. Keep the asparagus stock and add some salt and a pinch of sugar.

   Simmer Peel & Ends · 20 minUses 1 lb white asparagus · 8 cups water (½ USgallon) · 1 pinch of sugar · a little salt for asparagus stock

   
2. 2

   Step 2: Cut the actual asparagus spears into small pieces and put them into the broth to cook for about 15 minutes until tender. Then lift the asparagus pieces out of the broth and put them aside in a bowl.

   Cook Asparagus · 15 minUses peeled white-asparagus spears with woody ends removed · stock made by simmering asparagus peelings/ends 20 minutes, strained and seasoned

3. 3

   Step 3: Heat the butter (1¾ oz) in a saucepan and add the flour, stirring constantly. Then slowly pour in the asparagus stock, add two tablespoons of white wine and let everything boil for another 10 minutes until it becomes a creamy soup. Now take the pot off the cooker.

   Cook roux-thickened soup · 10 minUses 1¾ oz butter · ½ cups Wheat flour · 2 tbsp dry white wine · stock retained after cooking asparagus pieces 15 minutes

4. 4

   Step 4: Whisk the sour cream (4 tbsp) with the egg yolk (1). Whisk in a little hot soup to temper the mixture, then slowly stir it into the soup off the heat. Do not bring the soup back to a boil. Season with salt and pepper, and an optional dash of lemon juice (to taste) to taste.

   Uses 1 egg yolk · 4 tbsp sour cream · salt and pepper to finish the soup · optional dash of lemon juice, to taste · asparagus-stock soup thickened with butter/flour roux and white wine for 10 minutes

5. 5

   Step 5: Now you just have to add the asparagus pieces to the soup and voilà, the soup is ready to serve. For garnish, a few croutons and scattered herbs (to taste) (especially chervil or cress) look good and make the soup even more visually appealing.

   Uses Kitchen herbs (to taste) · a few croutons, for optional garnish · tender cooked asparagus pieces lifted out of stock and reserved · asparagus soup finished off heat with tempered egg yolk and sour cream