Ellen Bales


"'Spargel' is easy to find if you live in Germany, it is more difficult living in the US. German asparagus is low in calories and high in vitamins and minerals, making it a popular indulgence, although pouring Hollandaise sauce over it makes it a very substantial, special German dinner."

If you can't find this asparagus in a local market, you may have to search online. I am told it can be very expensive, which would automatically make it quite a delicacy.

Recipe & photo:

★★★★★ 1 vote
20 Min
40 Min


1/2 c
chopped onion
2 Tbsp
1 1/2 to 2 lb
white asparagus, peeled and cut into 2-inch pieces, heads reserved
6 c
broth, chicken or vegetable
1/2 c
salt and pepper, to taste
dry white wine, to taste
parsley for garnish


1Make sure you peel the asparagus before you chop it into small pieces. The thicker the asparagus, the better for peeling.
2In a 4-qt. saucepan, saute the onion in butter until soft. Add the pieces of asparagus, minus the heads, and steam for 5 minutes. Add the broth and boil gently for about 30 minutes, or until the asparagus is very soft.
3Puree the soup in batches in the blender (place a towel over the lid and hold down the lid so the hot soup does not splatter) or with a hand blender and return to pan.
4Bring soup to a simmer and add the reserved asparagus heads. Cook at least 5 minutes, or until they are fork-tender. Turn down the heat and add the cream. Do not boil further.
5Taste and add salt and freshly ground pepper as needed. You may also want to add a few spoonfuls of white wine, if you think the soup needs acidity. Garnish with parsley and serve while hot.

About this Recipe

Course/Dish: Cream Soups, Other Soups
Other Tags: For Kids, Healthy
Hashtags: #creamy, #rich, #CLASSIC