Spargelsuppe White Asparagus Soup Recipes

ASPARAGUS SOUP (SPARGELSUPPE)

Steps:

• Scrape asparagus stalks to remove tough portion and cut into bite-size pieces.
• Place in boiling salted water with a pinch of sugar.
• Simmer gently for 20 minutes.
• Remove from heat and stir in cream.
• Blend in lightly beaten egg yolks.
• Season with pepper, add lemon juice and white wine.
• Fry diced ham in butter till crisp. Sprinkle on top.
• Serve at once.

SPARGELSUPPE MIT KASE (CREAM OF WHITE ASPARAGUS SOUP WITH BLUE CHEESE)

Steps:

• Peel asparagus spears with a vegetable peeler from top to bottom, starting below the tips. Trim off any woody ends and chop asparagus spears, leaving the tips intact.
• Bring a large pot of water to a boil. Add asparagus pieces, 1 tablespoon butter, sugar, and salt. Reduce heat; simmer until asparagus is tender and easily pierced with a knife, 15 to 25 minutes. Drain, reserving 2 cups cooking liquid.
• Melt remaining 3 tablespoons butter in the pot. Cook shallots, stirring often, until translucent, about 5 minutes. Stir in flour until shallots are evenly coated. Whisk in reserved cooking liquid and white wine until soup is thick and smooth, about 5 minutes. Stir in Cambozola cheese until melted, about 1 minute.
• Stir asparagus pieces, except for the tips, into the sauce. Add all but 2 teaspoons chervil leaves. Puree soup with an immersion blender until smooth. Season with salt and pepper.
• Beat heavy cream in a bowl with an electric mixer until stiff peaks form. Stir cream into the soup. Garnish soup with reserved asparagus tips and 2 teaspoon chervil leaves.

ASPARAGUS SOUP

Steps:

• Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until it's nice and tender, about 15 minutes. Stir in the half-and-half. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper.

WHITE ASPARAGUS SOUP

Steps:

• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.

ASPARAGUS SOUP

Steps:

• In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes.
• Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes.
• Meanwhile, prepare and ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath; let cool about 1 minute. Drain and set aside.
• Remove from heat; add spinach. Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, and serve immediately.

WHITE ASPARAGUS AND BACON SOUP

Steps:

• Heat the butter in a large pan over a medium heat. Once melted add the chopped onion, mix around to coat. Cover the pan for about 5 mins, stirring occasionally, making sure the onion doesn't brown. Meanwhile chop the asparagus. Add to the pan when the 5 mins is up. Stir well, add a pinch of salt and pepper, cover again and allow to cook for 10 mins, stirring occasionally.
• Whilst the asparagus is cooking, heat a frying pan over a high heat, add the oil, and when hot add the bacon. Keep moving the bacon, let it crisp, then remove from heat. Add the bacon to the pan, after the asparagus has been cooking for 10 mins. Add a little stock to the frying pan to free up the flavours, and add this to the pan also. (It is important to not use too much stock at this point)
• Add the flour over the top, and stir well. When the flour isn't really visible anymore, gradually add the stock, again stirring well. Bring to boil if the stock has cooled, blend with a stick blender (if not now it can be done at the end with a standard blender, or leave it chunky), and put on a simmer for 20 mins, stirring occasionally.
• After 20 mins, season to taste and enjoy.

CREAM OF WHITE ASPARAGUS SOUP

Steps:

• In a large saucepan, over medium heat, sauté onion and garlic in butter for 5 minutes or until translucent.
• Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
• Cover and bring to a boil.
• Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
• Remove asparagus tips and set aside.
• Allow soup to cool, then put in blender and blend till smooth.
• Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.

WHITE ASPARAGUS SOUP WITH MORELS

Steps:

• Snap off ends of white asparagus. Trim triangular leaves from sides, and peel spears. Cut top 2 inches off spears. Finely slice rest.
• Place tops in saucepan of salted water. Simmer 8 minutes. Add wild asparagus or green tips; simmer 2 minutes. Drain.
• Melt 1 tablespoon butter in 2-quart saucepan. Add shallot and garlic; sauté over medium-low heat until tender. Do not brown. Remove half of shallot and garlic; set aside. Add sliced asparagus to saucepan, with chicken stock, bay leaf, 2 sprigs thyme and salt and white pepper to taste. Simmer 10 minutes, until asparagus is very soft.
• Put morels in small saucepan. Add 1/2 cup water, reserved shallots, garlic and remaining thyme. Simmer 2 minutes, until water is almost evaporated. Add asparagus tops and wild asparagus or green tips, toss, and season with salt and pepper. Remove thyme.
• Remove herbs from saucepan with sliced asparagus. Add cream and remaining butter. Return to a simmer. Season to taste with salt and pepper. Transfer to blender jar. Blend on very low a few seconds, then blend on highest speed about one minute.
• Divide morels, asparagus tops and wild asparagus or green tips in each of four soup bowls. Pour soup over, and serve. (Soup and garnish can also be chilled and served cold.

ASPARAGUS SOUP WITH HERBS

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in the broth, parsley, carrot, basil, tarragon, salt, pepper and cayenne. Cut asparagus into 1-in. pieces; set tips aside. Add asparagus pieces to saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Cool slightly., Puree soup in batches in a blender. Return to the saucepan. Stir in asparagus tips; cook for 5 minutes or until crisp-tender. Garnish with sour cream and tomatoes if desired.

ASPARAGUS SOUP

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
• Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.