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Traditional German White Asparagus Cream Soup Recipe

Bring something special to the table with this well-loved recipe.

Servings: 10 people
Course: Appetizer , Soup
Cuisine: German

Ingredients

Roux
  • 180 gram butter
  • 150 gram flour all-purpose
  • 3 liter white asparagus stock
Finish
  • 200 mililiter cream
  • 250 gram white asparagus cut into 1 cm cubes
  • 1 tablespoon salt or how much you like
  • 0,5 teaspoon black pepper
  • sugar white, optional
  • wine white, optional
  • 3 tablespoons chives chopped
  • 50 ml Whipped Cream

Instructions

Prepare the white roux
    Cup of Yum
  1. Melt butter in a large pot on medium heat.
  2. Add flour and stir vigorously while it bubbles. Cook for about 5 minutes. If it browns too fast reduce the heat.
Make a soup
  1. Turn heat to low and add a little bit of the white asparagus stock very slowly. While adding the white asparagus stock continue stirring.
  2. As soon as you have added more than 1/3 of the white asparagus stock, you can pour the rest of it inside the pan, stir and wait until the soup starts cooking. Make sure you stir the soup every 1-2- minutes.
  3. Add cream and stir once again.
  4. Season the soup with salt and pepper. You can add sugar and wine, if the soup tastes too bland for you.
  5. Place 1 tablespoon of white asparagus cubes in the bowl and pour 200 ml of soup over it.
  6. Serve hot. Garnish with whipped cream and chives.
  7. You can keep the soup in the fridge for 3 days or freeze it.

Notes

  • The prepare white asparagus stock you need to cook 1kg of white asparagus for about 10 minutes in 3l boiling water. If you cook the white asparagus too long, it might get bitter, so be careful with that! Please check this post to find out how to cook white asparagus like a German: Ultimate Guide to cooking white asparagus.