Seasonal White Asparagus Soup Recipe With Sparkling Wine

This Is A Sponsored Post That Contains Affiliate Links When it comes to white asparagus, you won’t want to wait around for too long or it will be gone! It’s white asparagus season right now, and while the white asparagus I am able to buy in the heart of the United States is not quite from Germany (so far, all I have been able to find is sold at Whole Foods and gets shipped in from Peru), it’s equally delicate and tasty! Today I prepared for you a sparkling white asparagus cream soup and I believe you’ll love it!

What Makes White Asparagus White?

Ever wondered what makes white asparagus white? I wondered the same thing. While I grew up with the white asparagus season coming and going, nobody ever taught me the difference between white asparagus and its green counterpart. Apparently the only difference lies in the asparagus being covered with lots of mulch and dark plastic as it grows, allowing for no sunlight to reach it, and thus no photosynthesis to take place. It’s the albino version of its green brother, and has a much more delicate flavor. One of the other differences is that’s it is a bit more labor intensive, requiring peeling of wood-like skin of each individual spear before cooking.  But oh it’s worth it!

Add Some Sparkles Into That Soup!

The Austrian sparkling wine I added to this soup works beautifully in tying in all the flavors of the asparagus, cream, lemon juice and spices. Schlumberger’s Brut Classic sparkling wine is prepared using the traditional Champagne method, and it’s bright, fruity aromas are perfect in the soup as well as poured in flutes to be enjoyed with the soup. And who doesn’t love a bubbly companion? Make sure to check out Niche Import Co’s website to find out availability at stores near you.

Schlumberger sparkling wine not only goes into the soup! Make sure to enjoy a glass with it as well.

Up Next: Whole Grain Rum Waffles & Rhubarb-Vanilla Compote

I could serenade white asparagus all night! Be on the lookout for another white asparagus recipe following very soon, so you can enjoy it before it’s out of season. In the meantime, make sure to leave some feedback and ideas in the comment section below, and subscribe to receive weekly emails with new recipes!   Later this week I will be featuring German whole grain waffles, made the Oma Sieghilde way, featuring a heart-healthy portion of rum in the batter, with a delicious rhubarb-vanilla compote (rhubarb is another Spring favorite of mine!).


This Recipe Makes 4 Servings of Sparkling Asparagus Soup:

  • 17.5 oz (500g) white asparagus
  • 17 oz (500 ml) vegetable broth
  • 2 Tbsp (30g) butter
  • 1 tsp salt
  • 1 pinch sugar
  • 2 Tbsp flour (or cornstarch for a gluten free alternative)
  • 3.5 oz (100 ml) white sparkling wine (I used Schlumberger’s Brut Classic)
  • 1 egg yolk
  • 7 oz (200 ml) heavy whipping cream
  • salt, pepper, nutmeg
  • juice of 1/2 lemon
  1. Peel the asparagus, trim the ends off, and cut off the asparagus tips.
  2. Bring the broth to a boil, then add in 1/2 of the butter and 1 pinch of sugar.
  3. Cut the asparagus into 1 inch long pieces, add to the broth, and allow to boil for about 20 minutes. Once the asparagus is soft, remove the soup from the stove.
  4. Puree the soup with an immersion blender until smooth.
  5. Over medium low heat, melt the remaining butter in a medium sized pot, then add the flour and, stirring constantly, let it turn a golden yellow color.
  6. Gradually add in the sparkling wine while stirring and then add in the soup. Bring to a boil, then add the asparagus tips and allow to gently boil for about 12 minutes.
  7. Whisk together the egg yolk and 1/2 of the whipping cream. Whip the remaining cream until stiff. Carefully stir both into the soup, then season to taste with the spices and lemon juice.
  8. Enjoy with some garlic bread and more Schlumberger sparkling wine!

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Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.