Springtime means many things, one of which is that it’s Spargel season! Not familiar with Spargel? This white asparagus is synonymous with Spring in Germany, and can be found on menus across the country. This luscious Spargelsuppe–or White Asparagus Soup–is a favorite not to be missed!
When people ask me “What are you?“, my first reaction is to hope they’re not asking it in horror (“What ARE you?!). Luckily, that rarely happens after my first cup of morning coffee. After that, I assume they’re asking what my heritage is. I am a proud German-American chick, with German blood on both sides of my family. I even took 3 years of the language in high school, which taught me important lessons like “I like Sabine’s trousers,” and “Georg works at the garden hose factory .” Such conversation starters, and oh-so-helpful when we moved to Germany–not.
One of the things that came easily to me when we moved was that the food was very familiar. I grew up eating pretty traditional German fare like Weisswursts, Leberkas, Landjagers, and Kaffeekuche (white veal wursts, the German version of bologna, dried sausage jerky, and coffee cake). I was so proud to walk into the local Metzgerei (butcher shop) and recognize everything in the meat case, and even know how to order it properly. I thought I knew it all when it came to German food. I mean, after all, I AM German.
Pfft. Silly American. I had a lot to learn!
One of the dishes that I was introduced to our first Spring in Germany was Spargel. What the heck is Spargel, you ask? It’s white asparagus. Think I’m making this up? Nope! It’s a real thing, and you’re about to get schooled in why you should seek it out and add it to your Spring menu.
In the Springtime, restaurants across Germany are filled with various dishes using this seasonal specialty. The stalks kind of look like the green asparagus we’re all used to, but admittedly look more like creepy white skeleton fingers. Appetizing, I know. But stay with me. The flavor of this version of these Spring stalks is milder than the green variety, and even has a sweetness depending on how you cook it. It’s delicate, and is something I miss desperately about Germany, especially this time of year.
So…come Easter it was time to bust out the Spargel recipes and try my hand at my favorite recipe for enjoying this ingredient–soup. It’s creamy, delicate, luscious, and just plain beautiful in taste and texture. I invite you to dive in and enjoy this Spring rite of passage for us German-type-folks, and enjoy this delicacy while it lasts. Spargelsuppe (or White Asparagus Soup, if you can’t pronounce it) will become one of your favorite Spring dishes, too.
Es ist ausgezeichnet (It is outstanding)!
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