Asparagus Soup Spargelsuppe Recipes

ASPARAGUS QUICHE & SOUP

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Tip the flours into a bowl with a good pinch of sea salt, then chop and rub in the butter. Make a well in the middle, crack in one of the eggs, add 2 tablespoons of cold water, then mix, pat and bring together.
• Place between two large sheets of greaseproof paper, flatten to 1.5cm thick and chill in the fridge for 30 minutes.
• Roll out the pastry between the sheets of greaseproof, then line a 25cm loose-bottomed tart tin with the pastry, easing and pushing it carefully into the sides and letting the pastry scruffily hang right over the sides (this will stop it shrinking). Prick the base all over with a fork and bake for 20 minutes, or until lightly golden, then trim off the excess pastry (sometimes I don't bother as people seem to love the crispy bits).
• Halve the asparagus spears, saving the tips for the quiche. Chop and place the rest in a large pan over a medium heat with 1 tablespoon of oil.
• Peel, roughly chop and add the potatoes and onions and strip in half the thyme leaves, and cook for 15 minutes, or until lightly golden, stirring regularly.
• Pour in the stock, bring to the boil, then simmer for 15 minutes. Whiz with a stick blender until smooth, pass through a sieve, then season to taste with salt and black pepper.
• While the soup is on the go, beat the remaining eggs in a bowl with a pinch of salt and pepper and the ricotta, then grate in the Cheddar and pick in the remaining thyme leaves.
• Chop and add the reserved asparagus tips, then stir into the egg mixture and tip into the tart case.
• Bake for 40 minutes, or until beautifully golden. I like to serve the quiche and soup together - it's a wonderful meal.

ASPARAGUS SOUP

Steps:

• Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
• Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
• Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

SPARGELSUPPE MIT KASE (CREAM OF WHITE ASPARAGUS SOUP WITH BLUE CHEESE)

Steps:

• Peel asparagus spears with a vegetable peeler from top to bottom, starting below the tips. Trim off any woody ends and chop asparagus spears, leaving the tips intact.
• Bring a large pot of water to a boil. Add asparagus pieces, 1 tablespoon butter, sugar, and salt. Reduce heat; simmer until asparagus is tender and easily pierced with a knife, 15 to 25 minutes. Drain, reserving 2 cups cooking liquid.
• Melt remaining 3 tablespoons butter in the pot. Cook shallots, stirring often, until translucent, about 5 minutes. Stir in flour until shallots are evenly coated. Whisk in reserved cooking liquid and white wine until soup is thick and smooth, about 5 minutes. Stir in Cambozola cheese until melted, about 1 minute.
• Stir asparagus pieces, except for the tips, into the sauce. Add all but 2 teaspoons chervil leaves. Puree soup with an immersion blender until smooth. Season with salt and pepper.
• Beat heavy cream in a bowl with an electric mixer until stiff peaks form. Stir cream into the soup. Garnish soup with reserved asparagus tips and 2 teaspoon chervil leaves.

ASPARAGUS SOUP (SPARGELSUPPE)

Steps:

• Scrape asparagus stalks to remove tough portion and cut into bite-size pieces.
• Place in boiling salted water with a pinch of sugar.
• Simmer gently for 20 minutes.
• Remove from heat and stir in cream.
• Blend in lightly beaten egg yolks.
• Season with pepper, add lemon juice and white wine.
• Fry diced ham in butter till crisp. Sprinkle on top.
• Serve at once.

SPARGELSUPPE (WHITE ASPARAGUS SOUP)

Steps:

• 1. Make sure you peel the asparagus before you chop it into small pieces. The thicker the asparagus, the better for peeling.
• 2. In a 4-qt. saucepan, saute the onion in butter until soft. Add the pieces of asparagus, minus the heads, and steam for 5 minutes. Add the broth and boil gently for about 30 minutes, or until the asparagus is very soft.
• 3. Puree the soup in batches in the blender (place a towel over the lid and hold down the lid so the hot soup does not splatter) or with a hand blender and return to pan.
• 4. Bring soup to a simmer and add the reserved asparagus heads. Cook at least 5 minutes, or until they are fork-tender. Turn down the heat and add the cream. Do not boil further.
• 5. Taste and add salt and freshly ground pepper as needed. You may also want to add a few spoonfuls of white wine, if you think the soup needs acidity. Garnish with parsley and serve while hot.