Recipe: Perfect Sig's German mixed Asparagus Soup

Sig's German mixed Asparagus Soup. This white asparagus soup (Spargelsuppe) is a springtime German delicacy made from pureed asparagus and broth with some cream added. An interesting way to use this treasured vegetable is in white asparagus soup or spargelsuppe in German. A simple but totally luxurious German white asparagus cream soup recipe.

It can also be made with green asparagus if. In this video, we will show you how to prepare white asparagus with boiled potatoes, sauce hollandaise and ham as well as White Asparagus Soup. I put the asparagus ends in the vitamix. You can cook Sig's German mixed Asparagus Soup using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sig's German mixed Asparagus Soup

1. It's 500 grams of mixed in colour green and white asparagus, canned or fresh,.
2. It's 500 ml of water only use if using fresh asparagus.
3. You need 1/2 tsp of sugar add only if using fresh asparagus.
4. Prepare 1 pinch of salt or salt substitute, add only if using fresh asparagus.
5. You need 50 grams of unsalted butter.
6. You need 1 pinch of each salt (salt substitute) and nutmeg to taste.
7. You need 1 tbsp of flour.
8. It's 2 tbsp of creme cheese or 4 tablespoons of cream.
9. Prepare 2 of hardboiled eggs.
10. You need 1/2 tbsp of fresh chopped coriander.

This is the second soup I have made with my new Vitamix Blender. Based on other reviews stating the soup lacked flavor, I decided to tweek it a little. Velvety asparagus soup, lovely green color, great with crunchy rolls. My friend gave me this recipe, it originally used chicken broth.

Sig's German mixed Asparagus Soup instructions

1. Drain the canned asparagus into pot. Set liquid aside Measure the drained liquid and fill with water until you reach 500 ml. Set aside a few fingerlength asparagus tips from the canned variety only. Now add the liquid back to your canned asparagus in pot..
2. The canned asparagus needs to only be heated through thoroughly it is bolied already . Puree on a high setting with a blender. When you are using fresh asparagus, clean and peel asparagus and gently boil in 500 ml of water to which you have added the salt and sugar for about 12 minutes.
3. Remove some fingerlength asparagus tips from the fresh asparagus and puree the rest in the cooking water until very smooth..
4. Heat the butter in a separate medium pot (it needs to be able to hold the liquid), add the flour and stir in well until it bubbles and foams do not brown.
5. Take some of the asparagus liquid cannend or fresh which ever you are using, add to the butter and flour until it thickens. Keep adding the rest asparagus liquid slowly until it is all thickened into a smooth soup..
6. Taste to season with the nutmeg and more salt if needed.
7. Add the cream cheese or cream , keep hot but do not boil .Blend one more time..
8. Serve in soup plate or bowl with the set aside asparagus pieces, chopped boiled eggs and a very small touch of fresh coriander.
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10. .

When my daughter became vegetarian, I modified it with vegetable broth instead! This soup will tempt even asparagus haters! Discover the silky smooth texture of our Creamed Asparagus Soup. Leeks and cream cheese are the secret to our unforgettable Creamed Asparagus Soup. Mix cream cheese spread and milk until well blended.