"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sparglecremesouppe (German white asparagus soup) Recipe

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Sparglecremesouppe (German white asparagus soup) image

 

This recipe for Sparglecremesouppe (German white asparagus soup), by , is from Lutheran Church of the Redeemer Fellowship Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Cook

Category:
Category:

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

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.

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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