Fine asparagus cream soup

Ingredients: 1 kg white asparagus, 50 g butter, 50 g flour, 200 ml cream, 2 tbsp. lemon juice, 1 pinch of sugar, salt and pepper

Wash and peel the asparagus, removing the woody ends. Bring one to one and a half litres of water with a little salt and sugar to the boil in a saucepan. Cover and simmer the asparagus peels for about 20 minutes – this will give the soup a more intense flavour later.

In the meantime, cut the asparagus into pieces and set aside. At the end of the cooking time, drain the asparagus bowls and let them drip off, collecting the cooking water. Return the liquid to the pot and bring to the boil again. Add the asparagus pieces to the boiling water and cook for about 15 minutes until the asparagus is tender. Then drain the asparagus, again collecting the stock.

Heat the butter in a pot and sweat it with the flour. Gradually add the asparagus stock, stirring slowly. Deglaze with cream and bring to the boil again. Simmer for a few minutes, then season with salt, pepper and lemon juice. Save a few asparagus pieces as a garnish and add the remaining asparagus pieces to the pot. Puree the soup until it has a creamy consistency, add the saved asparagus pieces and reheat the soup before serving. Garnish with a few peppercorns and some parsley if desired.

Our wine recommendation:

A creamy asparagus soup goes best with a white wine – how about the Windfang Rheinhessen Weißburgunder 2020, for example, which caresses the palate with its fine texture. A Sauvignon Blanc is always a good choice with asparagus, the Selection 16/79 Sauvignon Blanc 2020 is uncomplicated, mineral and nicely balanced. For those who prefer a Riesling, the J.W. Huesgen Schiefer Riesling Trocken 2020 is recommended, as the mineral tones and citrus notes harmonise wonderfully with the aromas of the asparagus cream soup.

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