Here is the recipe for the most luxurious, creamiest German asparagus soup (Spargelsuppe) recipe! Bookmark it now and make it next time you get your hands on some white gold (or use the jarred version).
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A Spargelzeit Soup Recipe
This 'sparkling' Spargelsuppe is the creamiest white asparagus soup you ever had! I used a mixture of fresh and jarred white asparagus to create it (to save money) and it was just foamy, creamy, yet light and so delicious! I add whipped cream (plain and unsweetened) and egg yolk, which is my secret weapon to creating a cloud-like soup experience. The hint of lemon and the nutmeg make this white asparagus soup come together. The kids even went crazy for it.
Here are some more Spargelzeit recipes you should check out:
- White Asparagus, Ham, and Potato Snow for Spargelzeit
- Spargel Crêpes
- Spargel Flammkuchen
- Spargel Pasta Salad
- Spargel Quiche
- Spargel-Quark-Quiche
Get Your White Asparagus Now or Never
Right now is the very end of white asparagus season, so you don't want to wait around for too long or it will be gone! I have never been able to find German white asparagus in the United States, being able to buy the 'white gold' at all has been a luxury! Usually, white asparagus in America is shipped in from Peru. But recently I found some Dutch Spargel at our local German restaurant in Kansas City, Affäre. But Sophie, you paid 60 dollars for two pounds of Spargel? Yes, I did and it was still cheaper than a plane ticket to Germany. And it brings back all the best memories as if I made a mini trip back home. Spargel is worth the extra money (the Peru-grown kind you can find at Whole Foods usually runs around 8 dollars a pound) as it's so delicate and tasty!
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. 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 tastes more delicate, mild, and less bitter. One of the other differences is that it is a lot more labor-intensive, from the farming methods to the food prep methods. It requires peeling of wood-like skin of each spear before cooking. But if you haven't had it before, believe me, it’s worth it!
A Sparkling White Asparagus 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 Marussia's website to find out availability at stores near you.
Ingredient Notes
- White asparagus. I know this one can be tricky to find fresh. If you're having trouble, use jarred white asparagus for the whole recipe. I used about half fresh and half jarred to save on costs.
- Vegetable broth. I buy organic vegetable broth or you can make broth yourself by simply cooking vegetable peelings and end cuts in water for 30ish minutes. I save vegetable peelings in a large freezer bag whenever I remember to do so.
- Butter. The real kind. I like to buy Kerrygold or the New Zealand grass-fed butter that Costco sells and use it for baking as well.
- Sugar and you'll need just a pinch of it to cook the asparagus. This helps get rid of any remaining bitter notes.
- Flour or cornstarch to thicken the sauce.
- White sparkling wine. The bubbles help elevate this soup and help make it light and perfect. I used Schlumberger’s Brut Classic.
- Egg yolk for thickness and flavor.
- Heavy whipping cream. And quite a bit of it. Nobody said this was a diet soup. You'll whip up half of the cream, making this soup feel like spooning clouds.
- Salt, pepper, and nutmeg. The only seasonings that are needed for this soup.
- Lemon juice. Buy a fresh lemon and squeeze it. It definitely makes a difference in flavor.
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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.
The Creamiest White Asparagus Soup (Spargelsuppe)
Equipment
- Peeler
Ingredients
- 500 grams white asparagus or use this jarred kind instead
- 500 milliliters vegetable broth
- 30 grams butter
- 1 teaspoon salt
- 1 pinch sugar
- 2 Tablespoons flour or cornstarch
- 100 milliliters white sparkling wine
- 1 egg yolk
- 200 milliliters heavy whipping cream
- salt, pepper, nutmeg
- ½ lemon juice only
Instructions
- Peel the asparagus, trim the ends off, and cut off the asparagus tips. Yes, you read that right! You may feel crazy doing this, but just do it. You'll reserve them for later. If you can't find fresh white asparagus, use this jarred kind instead!500 grams white asparagus
- Bring the broth to a boil, then add in ½ of the butter (about one tablespoon), salt and a pinch of sugar.500 milliliters vegetable broth, 30 grams butter, 1 pinch sugar, 1 teaspoon salt
- Cut the asparagus into pieces, add to the broth, and allow to gently boil for about 15 minutes. Once the asparagus is soft, remove the soup from the stove.
- Puree the soup with an immersion blender until smooth. 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.30 grams butter, 2 Tablespoons flour
- 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.100 milliliters white sparkling wine
- Whisk together the egg yolk and ½ of the whipping cream. Whip the remaining cream until stiff.1 egg yolk, 200 milliliters heavy whipping cream
- Carefully stir both the yolk cream mixture and the whipped cream into the soup (reserving some for garnish). Season to taste with the spices and lemon juice.salt, pepper, nutmeg, ½ lemon
- Enjoy with some buttered bread and more sparkling wine!
Christie @asausagehastwo
I love white asparagus soup - I'm making it for some friends visiting from the UK this weekend. It always looks so impressive! I like your idea of putting whipped cream in at the end, I've never thought of that. And just before the season started, I also saw Peruvian white asparagus for sale in REWE. A ten-minute bus ride from enormous white asparagus fields. It made me so angry!!
dirndlkitchen
Growing white asparagus in Peru must be cheap. I have never seen white asparagus from Germany in the US, but yes, I agree. Why fly it in from thousands of miles away if you have it growing in your front yard? I hope your UK friends will appreciate this specialty! And yes, the whipped cream helps make it super creamy and light. Delicious!