📝 About This Recipe
In Germany, the arrival of 'Spargelzeit' (asparagus season) is celebrated with near-religious fervor, and this velvety cream of white asparagus soup is the crown jewel of the occasion. Unlike its green cousin, white asparagus is grown underground, resulting in a delicate, slightly nutty flavor with a sophisticated hint of bitterness. This recipe utilizes a traditional double-stock method—simmering the peels and ends first—to extract every ounce of precious flavor for a truly authentic, gourmet experience.
🥗 Ingredients
The Asparagus & Stock
- 2 lbs White Asparagus (fresh, woody ends trimmed and stalks peeled thoroughly)
- 6 cups Water (for creating the base broth)
- 1 teaspoon Salt (plus more to taste)
- 1 teaspoon Sugar (essential to balance the natural bitterness of white asparagus)
- 1 tablespoon Lemon Juice (keeps the asparagus bright white)
- 1 tablespoon Butter (for the poaching liquid)
The Soup Base (Velouté)
- 3 tablespoons Unsalted Butter (high quality)
- 1/4 cup All-purpose Flour (for the roux)
- 1/2 cup Heavy Cream (or 'Sahne' for richness)
- 1/4 cup Dry White Wine (such as a German Riesling or Pinot Grigio)
- 1/8 teaspoon Ground Nutmeg (freshly grated is best)
- 1/4 teaspoon White Pepper (to maintain the pristine white color of the soup)
For Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1 pinch Nutmeg (extra for dusting)
👨🍳 Instructions
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1
Prepare the asparagus by washing the stalks thoroughly. Use a vegetable peeler to peel the white asparagus starting from just below the tip all the way to the bottom. Trim off the bottom 1 inch of woody ends. Do not discard the peels or ends!
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2
In a large pot, bring the 6 cups of water to a boil. Add the asparagus peels, the trimmed ends, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of butter, and the lemon juice.
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3
Reduce heat and simmer the peels for 15-20 minutes. This creates a highly flavorful 'Spargelfond' (asparagus stock) that serves as the base of your soup.
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4
While the peels simmer, cut the peeled asparagus stalks into 1-inch pieces, keeping the delicate tips separate from the middle sections.
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5
Strain the stock through a fine-mesh sieve into a clean bowl, discarding the boiled peels and ends. Measure out 5 cups of this fragrant liquid.
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6
Return the strained stock to the pot and bring to a gentle simmer. Add the asparagus stalk pieces (except the tips) and cook for about 8-10 minutes until tender.
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7
Add the asparagus tips to the pot and cook for an additional 3-5 minutes. Once all pieces are tender, use a slotted spoon to remove the asparagus pieces and set them aside.
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8
In a separate medium-sized heavy-bottomed pot over medium heat, melt the 3 tablespoons of butter. Whisk in the flour to create a light roux, cooking for 1-2 minutes without letting it brown.
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9
Slowly pour in the white wine while whisking constantly to avoid lumps. Gradually add the 5 cups of asparagus stock, one ladle at a time, whisking vigorously until the soup is smooth and slightly thickened.
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10
Lower the heat and stir in the heavy cream. Season with white pepper, nutmeg, and additional salt if needed. Let it simmer gently for 5 minutes to meld the flavors.
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11
For a truly silky texture, you can blend half of the cooked asparagus pieces (not the tips) into the soup using an immersion blender, then stir the remaining pieces and the tips back in for texture.
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12
Ladle the hot soup into warmed bowls, ensuring each portion gets several asparagus tips. Garnish with fresh chives and a tiny dusting of nutmeg.
💡 Chef's Tips
Always peel white asparagus twice as deep as you would green; any remaining skin will be tough and bitter. The pinch of sugar in the stock is a traditional German secret to neutralizing the slight bitterness inherent in white asparagus. If you prefer a thicker soup, let the roux cook a bit longer or reduce the stock by another half cup before adding it. To keep the soup perfectly white, only use white pepper; black pepper creates 'dusty' specks in the elegant cream base. If you can't find fresh white asparagus, high-quality jarred white asparagus can work, but skip the 'peel-stock' step and use vegetable broth instead.
🍽️ Serving Suggestions
Serve with a chilled glass of dry German Riesling or Silvaner to complement the earthy notes. Accompany with thick slices of buttered sourdough or a crusty baguette for dipping. For a luxury touch, add a few small cold-water shrimp or 'Nordseekrabben' to the bowl just before serving. Top with a few drops of high-quality herb oil or a swirl of brown butter for added depth. A side of thinly sliced Westphalian ham (Westfälischer Schinken) is a classic German pairing.