Asparagus Soup (Spargel)

A delicate German soup made with white asparagus stalks and tips, thickened with crème fraîche, egg yolks, and sherry.

Soup Dinner Vegetables Asparagus German

Estimated Nutrition

Calories

261.3

kcal / serving

1045.2 kcal total

Carbs

9.7g

per serving

38.8 g total

Fat

22.1g

per serving

88.5 g total

Protein

7.1g

per serving

28.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

Crème Fraîche

piece

Egg Yolk

Liquids

700

Chicken Stock

tbsp

Dry Fino Sherry

NutsSeeds

tbsp

Parsley

chopped, to garnish

to taste

Sea Salt Flakes

to taste

White Pepper

Vegetables

500

White Asparagus

peeled, stalks cut into 1cm pieces, tips reserved

piece

Shallot

finely chopped

Method

Melt butter in a saucepan and sweat the shallot for 5 minutes without browning.

Add chopped stalks and sweat gently for another 5 minutes.

Garnish with parsley and serve with buttered bread.

Pour in stock and simmer for 20-30 minutes until stalks are very tender.

Process the mixture in a food processor until smooth and return to the saucepan.

Peel asparagus stalks, set aside tips, and chop remaining stalks into 1cm pieces.

Thicken the soup over very gentle heat while stirring constantly.

Return to a simmer, add reserved tips, and cook for 5 minutes.

Stir combined crème fraîche, egg yolks, and sherry into the soup off the heat.