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Schwetzinger Spargelsuppe (Asparagus crème soup)

Apr 19, 20170 comments

Karin Stumph

Ingredient List:Soup

1.1 lb Asparagus

1 pinch of Sugar

1 tbs Butter

1.8 oz flour

1 Cup chicken of beef stock

1 pinch of nutmeg

1 egg yolk

1 tbs liquid cream

1 handful of fresh parsley

Wash and peal the asparagus, remove any hard parts and cut it in little pieces. Bring a pot of salted water to a rolling boil and add the asparagus and a pinch of sugar. Boil till the asparagus is nice and soft, drain but be sure to save about one and 3/4th cups of the asparagus broth and set aside.

The butter is heated in a pot or pan, melting it if necessary, then the flour is added. The mixture is stirred until the flour is incorporated, and then cooked until at least the point where a raw flour taste is no longer apparent. Add asparagus broth and stock.

Bring the soup to a nice boil and season to taste with salt and nutmeg and thicken it with the liquid cream and egg yolk. At last add the parboiled asparagus bits and arrange with fresh chopped parsley.