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)!
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 30-40 minutes |
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There are so many things to miss about Germany. And I'm trying to find recipes for and make many of those memories. This one was so easy, I can't believe I waited so long to try making it. It's simple, beautiful, and so delicious your guests will be pleased and amazed at your culinary knowledge and prowess. Just tell them "danke schoen".
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- 1 lb. white asparagus, woody ends removed
- 4 cups low-sodium vegetable broth
- 1 small yellow onion, chopped
- 1 6 oz. container creme fraiche
- 1/2 medium lemon, juiced
- kosher salt, to taste
- ground black pepper, to taste
- 1 tsp. olive oil
- 1 tbsp. 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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This looks so velvety smooth! What a gorgeous soup!
I absolutely love asparagus and asparagus soup! Now I’m off to the produce market in hopes of finding Spargel!!
Such a lovely springtime soup. I’ll have to seek out white asparagus and give it a try.
Sold! I’ve never tried white asparagus but I do see it in the grocery store from time to time. The next time I’m picking it up! Your soup sounds wonderful!
You will not be sorry! It’s silky, smooth, and oh-so-tasty!
I had never heard of spargel. Being that I am not German, but we always just called it albino asparagus. This soup looks divine and I hope that it doesn’t make my pee pee stink…
Yup, whatever we all call it, the consensus is that we all call it DELICIOUS! :o)
I’ve seen white asparagus in Kroger but didn’t know if it would taste the same as the green variety. And your soup looks delicious!
I can’t always find white asparagus so I’m going to try with all green until I get lucky enough to find some! Thanks for this great recipe!
This soup sounds fantastic!
Dee Dee,
My spouse and I met while we were stationed in Germany and, while we didn’t fall in love over spargel (we were already in love by Spring) it remains one of our fond memories of Germany as well as a way we connect (by referring to any and all asparagus we find as spargel). Um, next sentence!
This soup looks great, and I know I’ve seen spargel in Ohio in past years so I’ll look for it soon.
Thanks!
There is a restaurant in NYC where they have a white asparagus “festival” each year. I love asparagus soup, and this version sounds delicious!
I love, love, love white asparagus! It is so delicious. I agree, though, it does look a little creepy – like skeleton fingers. I will definitely have to try it in soup! Thanks for the great recipe. 🙂