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Asparagus Soup
(Spargelsuppe)

Asparagus soup is always a favorite of mine to use the bottom stems for. I could make it with fresh asparagus also but I usually make it when I have the bottom stems left that are to good to throw away. If you peel asparagus like I like to as well I will save the peelings and simmer them to make a nice asparagus stock.

One of the keys is to not make the soup too complex flavor wise. The beautiful asparagus flavor will get lost with too many wonderful but competing flavors.

I love tasting a silky smoothe soup that has the "essence"of fresh asparagus flavor that melts on your tongue and leaves a long lingering goodness, and i can't wait to take the next bite.

There are several ways to garnish this soup so it enhances but doesn't cover up the flavor
You can add sour cream, croutons, chili oil, chopped chives or fresh dill weed

or make
Asparagus Strawberry Soup


up above in the picture I used strawberry sauce and glazed floating baby dumplings.
Strawberry and asparagus are very popular in Germany and a great combination!

If you do want to make someting more complex,then you can make asparagus just one of many flavors like a vegetable soup. I make something similar called,

Asparagus miso soup.

(See Picture Above)





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Ingredients:

2 teaspoons Olive Oil
1 Onion chopped
2 stalks Celery
2 medium firm potatoes, about 8 oz. red, yukon, or white.
1 teaspoon fresh Dill Weed (may use dried, cut amount in half)
2 Cups Chicken Broth
1 lb. or so Fresh Asparagus


1 cup half and half ( fat free half and half for lo cal)
1 /4 cup flour

1/4 teaspoon salt
salt and pepper


printer friendly           Metric Conversion Chart

La Crueset Dutch Ovens

Peel the lower 2/3 of thick asparagus stalks and cut the fiberouos root ends off the asparagus stalks.
Keep the ends and peels...

Simmer the asparagus peels and stems till you get a nice flavored stock. 30-60 minutes should do it.

 

Dice the potatoes, onions and celery in a medium dice, line up the asparagus and cut it into 3 or 4 sections like so.

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Measure out the Chicken-Asparagus broth and the half and half
Mix the flour into the half and half

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Measure out the salt and dill

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Heat the olive oil and saute the celery and onions till tender.

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Add the broth and the asparagus, onions, potatoes, and spices

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Simmer for 15 minutes or so till the potatoes and asparagus are tender.

 

 

 

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Add the half and half and flour mix and cook till thickened.

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Use a hand held immersion blender or put the soup in batches in the blender,
*** note cover tightly with lid of blender, then rag and your hand holding firmly or the pressure from the hot soup will go right out the blender.

I also to add flavor, put the stems and peelings in a blender with some of the stock, half and half or water,
puree for a good minute in a blender and strain into the soup.

 

There are many ways to garnish this soup
Here I topped it with chili oil, sour cream and chives.

 

Asparagus and Strawberry Soup

One way to enhance your asparagus soup is to add strawberry sauce or a puree to add a nice contrast in flavor.

I floated some small dumplings in the soup and topped them with a strawberry sauce.

The dumpling keeps the strawberry sauce from sinking.


Asparagus Miso Soup

Here you can just use the same ingredients without any half and half, add carrots and other vegetables and use
miso to help flavor it and perhaps a dash of tamari and/or sesame oil.

 

 

 

 

 

In USA

Le Creuset Enameled Cast-Iron 5-1/2-Quart Round
French Oven, Red
 

 

 

Shop Amazon


Lentil Soup

(Linsensuppe)

Crepe's Asparagus

(Crepe Spargel)

 

 

 

 

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Last updated June 11, 2022