Originally Posted by kccjer
I'm not a huge asparagus fan to begin with but absolutely LOVED the spargel soup in Germany! Don't have a recipe tho...darnit cause I would go to the work of mounding for white asparagus. For me, the white is easier to eat since it has a much milder taste. I also noticed that in Europe, the asparagus seems to be way "thicker" than here. My dad always insisted it be picked/cut when it was less than a pinky in circumference. The asparagus over there was at least a thumb's thickness.
Ahh, that can be helped. I am from Northern Bavaria, where a lot of asparagus is grown. Indeed the thicker ones are about thumb-thick, but I prefer the thinner ones.
Now, for the soup. Traditional frankonian way:
Peel the asparagus and cut off the bottom ends. Cover the peels and ends with water, season with some salt and sugar and bring to a boil, then reduce the heat and let simmer for about 2 hours. Strain the resulting asparagus fond.
Cut the peeled asparagus into pieces, reserve the tips. Simmer the pieces without the tips in the strained fond for about 20 minutes. Add cream and puree. Season to taste with more salt, pepper and a pinch of cayenne. Keep warm.
Sautée the reserved tips in butter until tender but still with a slight crunch. Add to the soup. Serve sprinkled with chopped chives. Sautéed crawdads make a nice addition, too. The asparagus fond can be enriched with some chicken or white veal fond, too.
One essential tip for handling white asparagus: Do not let it fall dry. Keep it wrapped in a wet towel all the time, or it will degrade rapidly.