Delicious Authentic German Spargelcremesuppe Recipe: Creamy White Asparagus Soup That Will Enchant Your Taste Buds!

Originating from Germany, Spargelcremesuppe, or asparagus cream soup, is a popular springtime dish. The creamy, velvety texture paired with the fresh taste of asparagus makes it a favorite in many households. Traditionally, it's made when white asparagus is in season, between late April to mid June, but you can also substitute it with green asparagus

Ingredients:

500 grams of fresh white asparagus
1 large onion, diced
2 cloves garlic, minced
1 liter of veggie stock
200 milliliters of whipping cream
50 grams of unsalted butter
Salt and pepper to taste
Fresh parsley, for garnish
Extra virgin olive oil, for garnish

Preparation:

Prepare the Base: First, clean the asparagus by peeling them from below the tip downwards, and snap off the woody ends. Chop the peeled asparagus into small pieces, discarding the ends. In a large pot, melt the butter, then add the diced onion and minced garlic. Sauté until they're translucent. Add the chopped asparagus to the pot and cook for another couple of minutes. Pour in the vegetable stock, bring to a boil then let it simmer on low heat for about 20 minutes or until the asparagus is tender.
Blend and Cream: Using an immersion blender or a regular blender, blend the soup until it's smooth. If using a regular blender, remember to do so in batches and to be careful as the soup will be hot. Once blended, return the soup to the pot and add in the cream. Stir well and season with salt and pepper.
Serve and Garnish: Finally, ladle the soup into bowls and garnish with a drizzle of extra virgin olive oil, a sprinkle of fresh parsley, and freshly cracked black pepper. Serve piping hot with some crusty bread on the side.

Tip:

If white asparagus is hard to find, green asparagus can be used as a good substitute. Remember to adjust the cooking time as green asparagus tends to cook faster. Also, if you prefer a bit of a chunky texture in your soup, set aside some of the asparagus tips before blending, then add them back into the soup for a little bit of crunch.