Cooking Lucid
Spargelsuppe
Silky white asparagus soup — the herald of German spring. Made from asparagus peels and tips, finished with cream and a knob of butter.
Prep 20 min
Cook 30 min
Total 50 min
Serves 4
Ingredients
Step 1 — Asparagus broth base
- 2 lbs white asparagus (peeled, woody ends trimmed)
- 4 cups chicken or vegetable broth
- 2 tbsp butter
- 1 leek (white part, sliced)
- 1 small potato (peeled, diced)
- 1 bay leaf
- Salt and white pepper
Step 2 — Finish the soup
- ½ cup heavy cream
- 2 tbsp butter
- Fresh chives (chopped)
- Asparagus tips (reserved, blanched)
Instructions
- 1
Build the broth
Reserve tips from asparagus. Chop stalks and peels. Sauté leek in butter, add stalks, potato, broth, and bay leaf. Simmer 25 minutes.
- 2
Blend and finish
Remove bay leaf, blend soup until velvety smooth. Strain if desired. Return to pot, stir in cream and butter. Season with salt and white pepper. Blanch reserved tips 2 minutes.
- 3
Serve
Ladle into bowls, float asparagus tips on top, and garnish with chives. Serve with crusty bread.
Nutrition per serving: 220 cal · 6g protein · 18g carbs · 16g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
