Spargelcremezuppe
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type: Soup
author: Molly, saladfordinner.com
prep time: 15 mins
cook time: 30 mins
total time: 45 mins
serves: 2
A lightly creamy, traditional German soup made of white asparagus.
Ingredients
Instructions
  1. Melt the butter in a heavy pot. Add diced onion and celery and cook over low heat until fragrant.
  2. Meanwhile, peel the asparagus with a veggie peeler, starting from just under the buds. This removes the tough outer layer and will make for a much more tender soup. Trim both ends, reserving the buds for later use. Dice the remaining asparagus and add to the pot.
  3. Add in the fish stock and simmer for 30 minutes, or until the asparagus is tender.
  4. Puree with an immersion blender or in batches in a regular blender.
  5. Bring back to a boil until thickened to the desired consistency.
  6. Ladle into bowls and garnish with fresh cracked pepper and balsamic vinegar.
Notes
Based loosely off the recipe found at Almond Corner: http://almondcorner.blogspot.com/2008/04/white-asparagus-soup.html
Google Recipe View Microformatting by Easy Recipe
Recipe by Salad for Dinner at http://saladfordinner.com/2012/10/german-white-asparagus-soup-or-spargelcremezuppe/