Recipe for Creamy Asparagus Soup

The beginning of spring marks the beginning of the asparagus season in Germany. Right from early April, the vegetable shelves in supermarkets start getting loaded with this fresh produce. Local farms start harvesting green and white asparagus, celebrate Spargelfest ( Asparagus festival) and launch programs such as Spargel stechen, which allows visitors to harvest asparagus themselves.

Asparagus is a much-loved ingredient in German kitchens. Many dishes, such as soups, Flammkuchen, Bruscetta, etc., are made with asparagus. Recently, after participating in the Spargelfest in my city, I was inspired to try this ingredient in my kitchen. I made Asparagus and Onion Flammkuchen, which tasted delicious. Today, I am sharing the recipe for Asparagus Soup. It is thick, creamy and full of flavour.

Here goes the recipe:

Ingredients needed for Asparagus Soup: 

• 1 tbsp Butter
• 2 Cloves Garlic
• 1 Medium-Sized Onion
• 10-12 Green Asparagus
• 4 Cups Chicken Stock/Veg Stock/Water
• Salt, to taste
• ¾ tsp Crushed Black Pepper
• 5-6 tbsp Cooking Cream

For Garnishing:

• Parsley/Coriander Leaves
• Black Pepper
• Paprika Powder
• Croutons

Method to make Asparagus Soup:

• In a cooking pot, heat butter at medium heat.
  
  
  
• Add garlic. Fry it for about 30 seconds on medium heat.
  
  
  
• Add chopped onions and fry them till they turn translucent.
  
  
  
• Add chopped asparagus. You can add the woody part too.
  
  
  
• Fry for about 30 seconds. Then add water/chicken stock/veg stock as per your preference.
  
  
  
• Boil and cook till the asparagus turns tender. Don’t overcook. Press the asparagus against the wall of the cooking pot using a spatula. If it breaks easily, it is done.
  
  
  
• Remove from heat. Let it cool.
  
  
  
• Then grind it using a mixer or a hand blender.
  
  
  
• Then pass the mixture through a sieve. If there was any fibrous/woody part of the asparagus, it will get separated in this step.
  
  
  
• Boil the strained creamy mixture. Add salt, freshly ground black pepper and cooking cream.
  
  
  
• Garnish with fresh parsley/coriander leaves. Sprinkle black pepper and paprika powder and croutons if you prefer. Serve hot.
  
  

About Ingredient sourcing in Germany: You can get most of the ingredients needed for this recipe from a German Supermarket.
Although you get canned asparagus in most supermarkets throughout the year, it is best to make this recipe when the vegetable is in season, i.e. April and May.

Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Garlic: https://amzn.to/3pizd7q
Onion: https://amzn.to/42Blk2I
Black Pepper: https://amzn.to/3nDWznt
Coriander: https://amzn.to/3AZWU76
Parsley: https://amzn.to/44Ir6S2
Salt: https://amzn.to/3ACstDM
Unsalted Butter: https://amzn.to/3NKgLPe
Cooking Cream: https://amzn.to/3LMBpvB

Equipment needed for the recipe:
Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.

Cooking Pot: https://amzn.to/3LHXdbC
Sieve: https://amzn.to/41f3hhI
Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj

Check out the recipe in printable format.

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