Spargelsuppe Mit Kase Cream Of White Asparagus Soup With Blue Cheese Recipes

SPARGELSUPPE (WHITE ASPARAGUS SOUP)

Steps:

• 1. Make sure you peel the asparagus before you chop it into small pieces. The thicker the asparagus, the better for peeling.
• 2. In a 4-qt. saucepan, saute the onion in butter until soft. Add the pieces of asparagus, minus the heads, and steam for 5 minutes. Add the broth and boil gently for about 30 minutes, or until the asparagus is very soft.
• 3. Puree the soup in batches in the blender (place a towel over the lid and hold down the lid so the hot soup does not splatter) or with a hand blender and return to pan.
• 4. Bring soup to a simmer and add the reserved asparagus heads. Cook at least 5 minutes, or until they are fork-tender. Turn down the heat and add the cream. Do not boil further.
• 5. Taste and add salt and freshly ground pepper as needed. You may also want to add a few spoonfuls of white wine, if you think the soup needs acidity. Garnish with parsley and serve while hot.

SPARGELCREMESUPPE (CREAM OF ASPARAGUS SOUP)

Steps:

• Trim, peel, and cut the asparagus into 1" pieces.
• Steam the asparagus for about ten minutes.
• Remove the asparagus and save the asparagus water to either make the chicken broth or to use in the soup and omit the chicken broth.
• In a large pot, melt the butter.
• Add the steamed asparagus and oregano. Cook in the butter for a few minutes.
• Add the flour to the asparagus, stir, then add the chicken broth or asparagus water.
• Stir again.
• Bring to a boil, then simmer for 20 to 25 minutes until the asparagus is soft.
• Remove from heat and blend until smooth.
• Stir in the milk or cream, then reheat but do not let the mixture boil. Season with salt and pepper.