Classic German Asparagus Soup
Ingredients
20 oz white asparagus (or 16 oz / 454 g green asparagus)
34 oz water (or vegetable stock)
6 oz heavy whipping cream
2 oz butter (good quality)
½ cup flour
½ tsp sugar
1 tsp lemon juice (divided)
½ tsp Better Than Bouillon (vegetarian)
⅛ tsp nutmeg (a dash)
½ tsp salt (to taste)
¼ tsp micro greens (optional for garnish)
Directions
Wash the asparagus. Using a vegetable peeler (or asparagus peeler if you have one), peel each stem of asparagus, being more delicate as you move up the stem towards the tip. Don’t peel the tip, and reserve the peelings in a bowl.
Break off or chop the toughest part of the bottom of the stem, set aside with the peelings which are already in a bowl.
Cut the stems into 1″ (2.5 cm) pieces and place in another bowl, keeping the tips separated (if you want to use them to add to the top of the soup).
You will need to remove quite a bit of the asparagus as you peel them, especially at the bottom. You can see in the photo above what happens if you haven’t removed enough.
Place the peelings and stem ends into a pot with the water, and bring to a boil. Add the sugar, salt and lemon juice and simmer for ten minutes with a lid on (but not sealed). Strain the water from the asparagus then put the water back into the pot, and discard the asparagus trimmings.
Next, cook the chopped asparagus pieces in the reserved water. Bring to a boil, add the asparagus and simmer slightly uncovered for 10 to 15 minutes, depending on how big/thick your pieces are.
Strain, and reserve the stock again. Put the cooked asparagus in a bowl.
In the same pot, when it’s dry, over medium heat, add the butter. Once melted, add the flour. Cook for 3 to 4 minutes, but do not brown. Begin adding the asparagus water/stock, all the while stirring vigorously.
When all the water has been added and the sauce is smooth, add the cream. Stir well. Add about two thirds of the cooked asparagus (reserving a few tips separately if you’d like to use them to add to the top of the soup when serving). Simmer for a few minutes then remove from the heat and purée in a blender until smooth.
Return to the pot, and add the reserved one third of the asparagus pieces and stir through. Taste for salt, adding more if needed, as well as a pinch of nutmeg and half a teaspoonful of freshly squeezed lemon juice.
Ladle into bowls and top with micro greens for a pop of color. And if you reserved those tips, now is the time to add them.
