White asparagus, or spargel, is the most popular variety in Germany and this soup is a must during the spargel season, and is one of the most surprisingly flavorful soups you’ll ever taste.
This recipe is a delicious way to highlight white asparagus, and makes a fantastic first course, or lunch.
INGREDIENTS Serves 4 – 6
500g white asparagus
50g unsalted butter
1 shallot, finely chopped
700ml chicken stock
70ml crème fraiche
2 egg yolks
1 tablespoon dry fino sherry
2 tablespoons chopped parsley, to garnish
sea salt flakes
white pepper
METHOD
First peel each asparagus stalk from the tip to the cut end. Chop off the tips and set them aside, then cut the stalks into 1cm pieces.
Melt the butter in a saucepan and sweat the shallot for about 5 minutes until translucent – don’t let it brown.
Add the chopped asparagus stalks, keeping the tips aside, and sweat them gently with the shallot for another 5 minutes.
Pour in the stock and simmer until the stalks are very tender. This will take 20–30 minutes, depending on the thickness of the stalks. Tip everything into a food processor and blitz until very smooth, then pour the soup back into the saucepan.
Bring the soup back to a simmer and add the reserved asparagus tips. Cook gently for about 5 minutes until the asparagus tips are just cooked through.
Mix the crème fraiche, egg yolks and sherry in a small bowl. With the pan off the heat, stir this mixture into the soup and continue to stir gently for a couple of minutes until the egg yolks have thickened the soup.
Warm through over a very gentle heat, stirring constantly and taking care not to break up the asparagus tips.
Serve the soup garnished with a sprinkling of parsley and a generous portion of well-buttered crusty bread .
Original Recipe. The Hairy Bikers
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