Ingredients for Asparagus Soup Spargelsuppe
- 2 pounds asparagus
- Salt Water
- ¼ teaspoon sugar
- ½ cup heavy cream
- 2 egg yolks, lightly beaten
- fresh ground black pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons dry white wine
- 2 slices ham, diced
- 1 tablespoon butter
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How to Make Asparagus Soup Spargelsuppe
- Trim and cut the asparagus into 1-inch pieces. Gently scrape the tough ends of the stalks with a vegetable peeler if necessary.
- In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon salt and 1/4 teaspoon sugar.
- Add the asparagus to the boiling water and simmer gently for 20 minutes, or until tender.
- Remove the asparagus from the heat and carefully stir in the heavy cream.
- Temper the lightly beaten egg yolks by slowly whisking in a small amount of the hot soup. Then, gradually add the tempered egg yolk mixture to the soup, stirring constantly.
- Season with freshly ground black pepper to taste. Stir in the lemon juice and white wine.
- In a separate small skillet, melt 1 tablespoon of butter over medium heat. Add the diced ham and fry until crispy.
- Ladle the soup into bowls and sprinkle the crispy ham on top of each serving.
- Serve the soup immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
6g
Fat
44g
Carbs
2g
