in Germany, Soup Recipes

Fine asparagus cream soup

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Ingredients for 4 servings:

  • 500 g asparagus, thin spears
  • 500 ml water
  • 250 ml cream
  • 20 g butter
  • 20 g flour
  • 4 egg yolks
  • 1 tsp sugar
  • Salt
  • Nutmeg, freshly grated
  • e.g. lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Peel the asparagus and cut into 3 cm long pieces. Boil the asparagus peels in water for 15 minutes, drain, and cook the asparagus pieces in the seasoned (salt, sugar) stock for another 10-15 minutes. Remove the asparagus pieces and set aside. Melt the butter and sauté the flour in it until light brown. Pour in the stock while stirring. Add the cream and season again with salt and nutmeg. Whisk the egg yolks and stir in 2 tablespoons of the soup, then the remaining soup. Do not boil again! Season to taste with a little lemon juice. Add the asparagus pieces and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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