In the world of cozy comforts and hearty meals, there’s one dish that stands out for its elegance and simplicity: Oldenburger Spargelsuppe, a delightful German white asparagus soup that captures the essence of spring in every spoonful. With its delicate flavor and creamy texture, this soup is the epitome of comfort in a bowl. Whether you’re looking to impress guests or simply treat yourself to a warm and satisfying meal, this recipe is sure to become a favorite in your culinary repertoire.
Oldenburger Spargelsuppe
Ingredients:
– 1 lb fresh white asparagus
– 4 cups vegetable broth
– 1 small onion, finely chopped
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh chives, chopped (for garnish)
Instructions:
1. Begin by preparing the white asparagus. Wash the asparagus spears thoroughly and trim off the woody ends. Peel the lower two-thirds of each spear using a vegetable peeler to remove the tough outer layer. Cut the asparagus into small pieces, reserving the tips for later.
2. In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent and fragrant, about 5 minutes.
3. Sprinkle the flour over the onions and butter, stirring constantly to create a roux. Cook the roux for 2-3 minutes to remove the raw flour taste, being careful not to let it brown.
4. Slowly pour in the vegetable broth while stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer.
5. Add the chopped asparagus (excluding the tips) to the pot. Simmer the soup, partially covered, for about 20-25 minutes or until the asparagus is tender.
6. Using an immersion blender or transferring the soup in batches to a blender, puree the soup until smooth and creamy.
7. Return the soup to the pot over low heat. Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to heat through without boiling.
8. In a separate small saucepan, blanch the reserved asparagus tips in boiling water for 2 minutes until they are bright green and tender. Drain and set aside.
9. To serve, ladle the hot Oldenburger Spargelsuppe into bowls and garnish each serving with the blanched asparagus tips and a sprinkle of fresh chopped chives.
The subtle sweetness of the white asparagus paired with the rich creaminess of the soup creates a harmonious blend of flavors that will enchant your taste buds with every spoonful. Oldenburger Spargelsuppe is a versatile dish that can be enjoyed as a light lunch or a comforting starter for a special dinner. Serve it alongside crusty bread or a crisp salad for a well-rounded meal that celebrates the joys of seasonal cooking. This recipe is a celebration of simplicity and elegance, offering a taste of springtime that will surely brighten any table.
