📍 Where this dish comes from: Berlin · Brandenburg Gate
Discover the history of this region →
Discover the history of this region →
Spargel season in Germany is nothing short of a cultural event, and white asparagus — grown under earthen mounds to keep it pale and tender — commands reverent preparation. This soup celebrates the fleeting spring season: gentle simmering preserves the asparagus’s delicate flavour, while cream and a golden butter swirl create the definitive spring soup of rare silkiness. If white asparagus is unavailable, green works beautifully too.
What You’ll Need
Servings: 4 servings
Calories: 220kcal
Ingredients
- 600 g white asparagus peeled and trimmed
- 1 small onion chopped
- 2 tbsp butter + 1 tbsp for finishing
- 500 ml chicken stock
- 200 ml heavy cream
- Juice of 1/2 lemon
- Pinch of freshly grated nutmeg
- 1 tsp erythritol (to balance bitterness)
- Salt and white pepper
- Thin asparagus tips and chives to garnish
Instructions
- Peel asparagus from top to bottom. Cut off woody ends. Reserve a few tips for garnish.
- Sauté onion in butter until soft. Add asparagus pieces, cook 3 min.
- Pour in stock. Simmer 15–20 min until asparagus is completely tender.
- Add cream, lemon juice, nutmeg, and erythritol. Blend until completely smooth.
- Pass through a fine sieve for ultimate smoothness. Season generously. Garnish and serve.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 6g | Fat: 19g | Fiber: 3g
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Health Benefits
- Asparagus is rich in folate, a B vitamin important for DNA synthesis and cellular repair.
- Asparagine and glutathione in asparagus are compounds studied for their potential role in liver detoxification pathways.
- White asparagus provides prebiotic inulin, studied for its role in gut microbiome health.