White Asparagus Soup Recipe | SAVEUR

White Asparagus Soup

White Asparagus Soup

In Southern Germany, entire menus are dedicated to this springtime spear. This soup highlights the delicate nature of the white flesh and is a great way to start any meal.

See the recipe for White Asparagus Soup »

Frieder Blickle

In Southern Germany, entire menus are dedicated to this springtime spear. This soup highlights the delicate nature of the white flesh and is a great way to start any meal. Our version of this traditional German soup comes from Hans Rockenwagner, a longtime Los Angeles chef and restaurateur.

White Asparagus Soup
In Southern Germany, entire menus are dedicated to this pale springtime spear—this starter highlights the delicate nature of white asparagus' flesh.
serves 6

Ingredients

1 lb. fresh white asparagus
2 tbsp. sugar
Salt, to taste
12 tbsp. butter
4 tbsp. fresh lemon juice
12 tbsp. flour
1 cup heavy cream

Instructions

Bring 12 cups of water to a boil in a medium pot over high heat. Meanwhile, trim about 12'' from the ends of the asparagus. Lay spears on a work surface, then peel thin skin from each with a sharp swivel-blade vegetable peeler, starting 1 12'' from the top and running the length of the spear. (Spears are brittle and can snap when peeled in midair.) Reserve peels. Gather spears into 2 bundles and tie loosely with kitchen string.
When water in pot comes to a boil, reduce heat to medium. Add the reserved peels, sugar, 2 generous pinches of salt, 3 tbsp. of the butter, and 3 tbsp. of the lemon juice. Return to a simmer, then add asparagus and cook until tender when pierced with the tip of a knife, 8-30 minutes, depending on thickness of asparagus. Remove asparagus from pot and drain on paper towels, then set aside. Increase heat to medium-high and reduce stock by one-third, about 30 minutes. Strain stock and keep hot over low heat.
Melt the remaining 9 tbsp. butter in a large saucepan over medium-low heat. Add flour and cook, stirring with a wooden spoon, for 2 minutes. Do not allow flour to brown (it will color soup). Whisk in hot asparagus stock 1 cup at a time and continue whisking until smooth. Simmer soup, stirring often, until thickened, about 15 minutes. Add cream and continue simmering for 2 minutes more. Season to taste with salt and a little more lemon juice, if you like.
Untie asparagus bundles, then cut spears into 1'' lengths and add to soup. Simmer for 1 minute more. Adjust seasonings. Ladle soup into warmed bowls and garnish with spicy cress, if you like.

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