| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 30-40minutes |
|
|
- 1lb. white asparagus, woody ends removed
- 4cups low-sodium vegetable broth
- 1small yellow onion, chopped
- 16 oz. container creme fraiche
- 1/2medium lemon, juiced
- kosher salt, to taste
- ground black pepper, to taste
- 1tsp. olive oil
- 1tbsp. fresh chives, chopped(for garnish)
- Trim white asparagus by cutting off bottom inch of stalks. Dice the asparagus into 2 inch pieces. Dice onions to similar size.
- Heat olive oil in large dutch oven or soup pot over medium high heat. Saute onions until softened, but not browned, about 8 minutes. Add asparagus slices and saute for 5 minutes, or until coated with olive oil and beginning to turn translucent.
- Add broth to cover asparagus and onions. Bring to a boil. Lower heat to medium low and simmer, uncovered, for 30-40 minutes or until asparagus is tender. The asparagus should be able to be easily pierced by a fork.
- Using an immersion blender, blend the soup until a smooth texture develops. Add creme fraiche and blend until incorporated.
- Serve topped with chives or green asparagus tips.
Oh, the list of things I miss about Germany is long. The weather (yes, I like four distinct seasons, and they have that), the easy access to travel, the people, and of course the food. If you have never seen Spargel, you may have to check out farmer’s markets as Spring produce continues to bloom, or investigate the inventory at a specialty store. Whole Foods, Trader Joe’s, or here in Texas, Central Market all have these beautiful white stalks.
Note that this recipe works just as well with regular green asparagus. Just note that the flavor, while still delicate, will be a bit more pungent than the white variety. But if you can find it, you are in for a treat! Spargelsuppe will delight you and your guests for sure!
(One more picture? I’m feeling nostalgic, so naturlich!)
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