Sparglecremesouppe (German white asparagus soup) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 small onion chopped
1 tablespoon olive oil
12 spears white asparagus
1 cup chicken broth
1 bay leaf
2 tablespoons dry white wine
1/3 cup cream
1 tablespoon sugar
pinch salt
1 tablespoon flour
pinch pepper
pinch parsley
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Directions: |
Directions:Directions:
1.Cut the asparagus tips and set aside. Peel the white asparagus with a peeler or a small knife*.
2.SautČ the onion in olive oil until translucent in a small soup pan. Add the pieces of asparagus to the onion except the tips and let them steam for 5 minutes at medium low heat.
3.Add in the broth and simmer for about 30 minutes at medium high heat, the asparagus should become soft by then.
4.PurČe the soup with a handheld blender until smooth.
5.Add the reserved asparagus tips and simmer for about 10 mins.
6.Turn the stove to medium heat and add in the white wine, cornflour dissolved in water and lastly the cream. Stir to mix but make sure the soup is hot enough but not boiling vigourously.
7.Taste if need to add any salt.
8.Pass the soup through a fine sieve when serve. Garnish with parsley.
Enjoy!
Notes:
*Make sure the skin is peeled as clean as possible otherwise the soup may taste bitter from the skin. I found itís better to peel with a small knife than a peeler despite it peels a little deeper. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:20 min plus roast time |
Personal
Notes: |
Personal
Notes: This is a traditional German recipe which can be found in most restaurants in the springtime throughout central Europe.
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