SPARGELSUPPE (WHITE ASPARAGUS SOUP)
"'Spargel' is easy to find if you live in Germany, it is more difficult living in the US. German asparagus is low in calories and high in vitamins and minerals, making it a popular indulgence, although pouring Hollandaise sauce over it makes it a very substantial, special German dinner." If you can't find this asparagus in a...
Provided by Ellen Bales
Categories Other Soups
Time 1h
Number Of Ingredients 8
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.
WHITE ASPARAGUS SOUP
Provided by Food Network
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
- In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
PURéE OF ASPARAGUS SOUP
By now, those of you who follow my work have seen a number of simple pureed soups that begin with onions, potatoes and leeks. Here's another one. The beautiful pale green soup is all the more fragrant because I use the asparagus trimmings for the broth.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, appetizer
Time 1h30m
Yield Serves six
Number Of Ingredients 19
Steps:
- Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.
- Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the leek, onion and 1/2 teaspoon salt. Cook gently for five minutes, stirring often, until the onion and leek have softened. Add the garlic, stir together for a minute, then add the potatoes, broth, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the chopped asparagus (not the 12 spears), and simmer 10 minutes. Remove from the heat, and remove the bouquet garni.
- Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Place a towel over the blender, and pull it down tightly to prevent splashing. Blend each batch, then (whether you pureed the soup in the pot or in a blender) put through a medium strainer, pushing it through with the bottom of your ladle or with a spatula. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.
- Meanwhile, steam the 12 asparagus spears for four minutes, until just tender. Refresh with cold water, then slice about 3/4 inch thick.
- Ladle the soup into bowls, garnish each serving with a handful of sliced asparagus, sprinkle with tarragon and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1539 milligrams, Sugar 2 grams
CREAM OF WHITE ASPARAGUS SOUP
White asparagus is more mild and less fibrous than the green. It is white because it hasn't been exposed to light.
Provided by AnitaL
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, over medium heat, sauté onion and garlic in butter for 5 minutes or until translucent.
- Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
- Cover and bring to a boil.
- Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
- Remove asparagus tips and set aside.
- Allow soup to cool, then put in blender and blend till smooth.
- Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.
Nutrition Facts : Calories 235.9, Fat 15.2, SaturatedFat 9.1, Cholesterol 48.5, Sodium 603.7, Carbohydrate 18.6, Fiber 4.2, Sugar 4.3, Protein 8.3
ASPARAGUS SOUP (SPARGELSUPPE)
Posted for Dee so she can find it when asparagus is in season! :) Found in an online search. Prep & serving times are guess-timates.
Provided by Impera_Magna
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 184.7, Fat 15.7, SaturatedFat 8.9, Cholesterol 184.7, Sodium 118.5, Carbohydrate 6.3, Fiber 2.3, Sugar 1.7, Protein 6.2
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