🇩🇪 Germany · Food
Spargelcremesuppe (Cream of Asparagus Soup)
By eatmundo · July 6, 2026
🇩🇪 DECelebrating the arrival of spring, this creamy German asparagus soup is a true delight. It's velvety smooth, rich with the delicate flavor of white asparagus, and perfectly seasoned to highlight its elegant simplicity. A gourmet experience in every spoonful.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully peel 500g white asparagus spears from just below the head down to the end. Trim off the woody ends (about 2-3 cm). Save the peels and woody ends – they're essential for a flavorful broth!
- 2
In a large pot, combine the asparagus peels and woody ends with 1 liter of water, 1/2 teaspoon sugar, and a pinch of salt. Bring to a boil, then reduce heat and simmer gently for 20 minutes to extract all the delicious flavors. Strain the broth into a clean bowl, discarding the solids.
- 3
Cut the peeled asparagus spears into 2-3 cm pieces, reserving a few tips for garnish if desired. In the same pot, melt 1 tablespoon of butter over medium heat and add the asparagus pieces. Sauté for 5 minutes until slightly tender, ensuring they retain their vibrant color.
- 4
Pour the strained asparagus broth back into the pot with the asparagus pieces. Bring to a gentle simmer and cook for 10-15 minutes, or until the asparagus is very tender. Don't overcook, as this can dull the flavor.
- 5
Using an immersion blender, carefully purée the soup directly in the pot until it's wonderfully smooth and creamy. If you don't have an immersion blender, transfer the soup in batches to a regular blender and process until smooth, then return to the pot.
- 6
For the velvety finish, melt 2 tablespoons of butter in a small saucepan. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute to create a roux. Gradually whisk this roux into the puréed soup, stirring constantly until fully incorporated and the soup thickens.
- 7
Stir in 100ml heavy cream and 1 teaspoon of lemon juice. Heat gently for another 2-3 minutes, but do not bring to a rolling boil. Taste and adjust seasoning with salt and white pepper. Ladle into bowls, garnish with reserved asparagus tips and 2 tablespoons of freshly chopped chives, and serve immediately.
Frequently Asked Questions
Why is it crucial to peel white asparagus thoroughly for Spargelcremesuppe?+
Thoroughly peeling white asparagus removes the tough, fibrous outer layer, ensuring a smooth, non-stringy soup texture and preventing bitterness. Peel from just below the head all the way to the end of the stalk.
Should the asparagus peelings and tough ends be discarded when making this soup?+
No, simmer the asparagus peelings and tough ends in water for about 15-20 minutes to create a flavorful asparagus broth, which forms the base of this soup and significantly enhances its taste.
What's the best technique to achieve a perfectly smooth and refined Spargelcremesuppe?+
After blending the cooked asparagus with the broth, pass the soup through a fine-mesh sieve or chinois. This removes any remaining fibrous bits, resulting in a silky, restaurant-quality texture.
How do lemon juice and a pinch of sugar impact the overall flavor of this Cream of Asparagus Soup?+
Lemon juice adds a crucial bright acidity that cuts through the richness of the cream and asparagus, while a small amount of sugar balances any bitterness and enhances the natural sweetness of the asparagus.
🇩🇪 DEMundo Match
Dishes across the world that share Spargelcremesuppe (Cream of Asparagus Soup)'s core ingredients.
