Spring in Germany is spargel season. For the rest of us, spargel is asparagus and for Germany, spargel soup seems to be a springtime favourite. Asparagus soup is a beautifully light, fresh dish. So it’s perfect if you fancy something delicate and brimming with healthy colour, or if like me, you’ve just eaten an entire bucket of fried chicken and want to pretend that didn’t happen.
Bunch of asparagus
Bouquet Garni of thyme, parsley stalks and bay leaves
Dry white wine
Frozen baby peas (about 200g)
Remove the woody-ends of the asparagus and discard. Peel the asparagus stalks, keeping the peel for the broth. Trim the tips of the spears from the stalks.
In a stock pot, simmer the bouquet garni, a crushed garlic clove, leek ends and the asparagus peelings in two liters of lightly salted water for about an hour.
In a pan, sauté chopped leek and asparagus spears and heads in a little butter and oil. Remove the asparagus heads from the pan, and put aside for later.
When just tender, add a splosh of wine and allow the spears to soften on a low heat. You want the asparagus to be soft so you don’t get a too fibrous soup, about 15 minutes.
Drain the broth mix, discarding the vegetable cuttings. Ladle about 200ml of vegetable broth into your pan, then add your frozen peas, the cream and another splosh of white wine. Allow to simmer for a few minutes and blitz smooth with a hand held blender. Season with salt to your taste.
Serve garnished with the asparagus tips.