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German White Asparagus Cream Soup (Spargelcremesuppe with Butter, Cream, and Chives)
The culinary crown of German spring: an exquisitely velvety cream soup made from tender white asparagus simmered in butter and stock, enriched with heavy cream, a touch of nutmeg, and butter-glazed tips.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
4servings
- Fresh white asparagus, peeled and trimmed600 g
- Unsalted butter40 g
- All-purpose wheat flour30 g
- Vegetable stock or asparagus broth800 ml
- Heavy whipping cream100 ml
- Granulated sugar1 tsp
- Fine sea salt1 tsp
- Freshly grated nutmeg1 pinch
Preparation Steps
1
Peel white asparagus from tip downwards and snap woody ends. Reserve tips whole and slice stalks into 3 cm pieces.
5 min timer
2
Simmer asparagus in vegetable stock with sugar and half the salt for 12-15 minutes until very tender. Lift out the tender tips and set aside.
12 min timer
3
In a separate pot, melt butter, stir in flour to form a blond roux for 1-2 minutes, then whisk in hot asparagus stock gradually to avoid lumps.
3 min timer
4
Add cooked asparagus stalks and blend until satiny smooth. Stir in cream and nutmeg, adjust seasoning, and ladle into warm bowls garnished with reserved tips.
4 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
