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Spargelcreme Suppe Recipe

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Category:
Category:
 

White Asparagus Cream Soup
Ingredients:  
Ingredients:  
750 gram spargel (white asparagus) (1 3/4 cups or about 35 spears)
1/2 liter water (about 2 cups)
1 liter chicken broth (about 4 cups)
60 grams butter (about 4 tablespoons)
3 tablespoons flour
2 egg yolks
1/8 liter cream
2 tablespoons white wine (or lemon juice)
salt
white pepper
nutmeg
Directions:
Directions:
Peel the spargel and cut off the tops (3 cm long).
Boil the water, add 1 tablespoon salt (or less), and the heads of the spargel. Cook for 8 minutes. SeRemove spargel heads and set aside.
Cut the rest of the spargel into tiny pieces and cook in the chicken broth for 20 minute, until soft. Press the spargel through a sieve and save the juices.
In a pan, melt the butter. Add the flour and saute until light yellow, stirring constantly. Continuing to stir, slowly add spargel broth one spoon at a time. Stir until smooth. Let cook another 8 minutes.
Whisk together cream and egg yolks. Whisk a small amount of soup mixture into the cream and egg mixture. Slowly add cream mixture into soup.
Pour in the white wine and add salt, white pepper, and nutmeg to taste. Add the heads of the spargel and cook until thoroughly heated.
Personal Notes:
Personal Notes:
Rachel got this recipe when she lived in Germany one summer.

 

 

 

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