Скачать или смотреть How to Make German Asparagus Cream Soup That Tastes Like Fine Dining

Every spring I love to make the renowned German asparagus creme soup AKA Spargelcremesuppe. The white asparagus has a milder, more delicate flavor compared to its green counterpart. It has a subtle nuttiness with slightly sweet and earthy undertones. When cooked, it develops a buttery, almost velvety consistency. Some people describe its taste as mildly bitter or vegetal, but overall, it’s a refined and elegant ingredient with a soft, melt-in-your-mouth quality.

Technically there are two versions, one without cream (Spargelsuppe) and one with (Spargelcremesuppe). If you are looking for a healthier, lighter version, don't add the cream, as I demonstrate in the recipe video.

Anyhow, I hope you will enjoy this creamy asparagus soup from Germany!

LIST OF INGREDIENTS
white asparagus [450 g / 1 lb]
1/2 lemon
salt [1 tsp / 5 g]
sugar [1 tsp / 5 g]
water [1.5 liter]
butter [50 g]
all purpose wheat flour [60 g]
optional (heavy cream [200 ml / 3/4 cups])

Servings: 4
Energy per serving incl. heavy cream: 304kcal / 1272kJ
Macronutrients: 22 g fat, 23 g carbs, 6 g protein

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Bon appétit!

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#UnitedCuisines #asparagusrecipe #soup #vegetarian #GermanFood #tasty #homecook

Inspired by: Binging with Babish, Food Wishes, Best Ever Food Review Show, Mark Wiens