Germany Spargelsuppe (White Asparagus Soup)
Spargelsuppe, or white asparagus soup, is a classic German dish that highlights the delicate flavor of asparagus, particularly the prized spargel (white asparagus) that is celebrated during Germany’s asparagus season in spring. This creamy soup is made by simmering fresh asparagus with onions, butter, and vegetable or chicken broth, then blending it into a smooth consistency. Cream or milk is added for richness, and the soup is often seasoned with salt, black pepper, and a touch of nutmeg for warmth. Some variations include garnishes like chopped parsley, croutons, or small pieces of cooked asparagus tips for added texture. Spargelsuppe is traditionally served as a starter during festive meals or enjoyed as a light, elegant lunch, reflecting Germany’s appreciation for seasonal, locally grown ingredients and simple, refined flavors.
Recipe Servings: 6
Ingredients
- 2 Tbsp (28 g) unsalted butter
- ½ cup (160 g) coarsely chopped onion
- 2 lbs (907 g) white asparagus, peeled and cut into 2-inch pieces, tips reserved
- 6 cups (1,420 ml) vegetable broth
- ½ cup (118 ml) half and half
- Salt, to taste
- Ground black pepper, to taste
- Pinch of nutmeg
- Dry white wine, to taste (optional)
- Finely chopped fresh parsley, as needed for garnish
Directions
Place butter in a pot set over medium heat.
Add onion to the hot butter and sauté it for 5–10 minutes until soft and translucent.
Add asparagus (minus the tips), cover pot, and steam for 5 minutes.
Pour in broth, bring mixture to a boil, and cook for about 30 minutes or until the asparagus is very soft.
Puree soup using an immersion blender or in a food processor or blender until smooth.
Return soup to the pot, bring to a simmer, and add the reserved asparagus tips.
Cook soup for at least 5 minutes or until the asparagus tips are fork-tender.
Pour in half and half, stirring often, until warmed through. Do not let soup boil.
Stir in salt, black pepper, and nutmeg.
Stir in a few spoonfuls of white wine if desired for acidity.
Taste soup and adjust seasoning if necessary.
Garnish soup with parsley and serve hot.
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