Spargelcremesuppe (Cream of Asparagus Soup) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Asparagus season is mid-May through late-June is a common vegetable in Germany. The white asparagus is called Spargel and is particularly popular. Ingredients:
4 tablespoons butter |
1 1/2 lbs asparagus |
1/4 cup flour |
1 teaspoon dried oregano |
4 cups chicken broth or 4 cups asparagus water |
1 cup milk or 1 cup cream |
salt and pepper |
Directions:
1. Trim, peel, and cut the asparagus into 1 pieces.
2. Steam the asparagus for about ten minutes.
3. Remove the asparagus and save the asparagus water to either make the chicken broth or to use in the soup and omit the chicken broth.
4. In a large pot, melt the butter.
5. Add the steamed asparagus and oregano. Cook in the butter for a few minutes.
6. Add the flour to the asparagus, stir, then add the chicken broth or asparagus water.
7. Stir again.
8. Bring to a boil, then simmer for 20 to 25 minutes until the asparagus is soft.
9. Remove from heat and blend until smooth.
10. Stir in the milk or cream, then reheat but do not let the mixture boil. Season with salt and pepper.
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