Sig's German mixed Asparagus Soup

Name: Sig's German mixed Asparagus Soup
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams mixed in colour green and white asparagus, canned or fresh,; 500 ml water only use if using fresh asparagus; 1/2 tsp sugar add only if using fresh asparagus; 1 pinch salt or salt substitute, add only if using fresh asparagus; 50 grams unsalted butter; 1 pinch each salt (salt substitute) and nutmeg to taste; 1 tbsp flour; 2 tbsp creme cheese or 4 tablespoons of cream; 2 hardboiled eggs; 1/2 tbsp fresh chopped coriander

Sigrun @sigrun

German, living in England

As I am German I wanted to add a few German recipes from all around Germany. This is a creamy soup from the region of Saxony that friends often serve. Traditionally white asparagus would be used but I mixed green and white here for a slightly more robust flavour.
Hope you enjoy.

Sigrun @sigrun

German, living in England

Saved

Ingredients

20 mins

4 servings

500 gramsmixed in colour green and white asparagus, canned or fresh,
500 mlwater only use if using fresh asparagus
1/2 tspsugar add only if using fresh asparagus
1 pinchsalt or salt substitute, add only if using fresh asparagus
50 gramsunsalted butter
1 pincheach salt (salt substitute) and nutmeg to taste
1 tbspflour
2 tbspcreme cheese or 4 tablespoons of cream
2hardboiled eggs
1/2 tbspfresh chopped coriander

Saved

Steps

20 mins

1

Drain the canned asparagus into pot. Set liquid aside Measure the drained liquid and fill with water until you reach 500 ml. Set aside a few fingerlength asparagus tips from the canned variety only. Now add the liquid back to your canned asparagus in pot.
2

The canned asparagus needs to only be heated through thoroughly it is bolied already . Puree on a high setting with a blender. When you are using fresh asparagus, clean and peel asparagus and gently boil in 500 ml of water to which you have added the salt and sugar for about 12 minutes
3

Remove some fingerlength asparagus tips from the fresh asparagus and puree the rest in the cooking water until very smooth.
4

Heat the butter in a separate medium pot (it needs to be able to hold the liquid), add the flour and stir in well until it bubbles and foams do not brown
5

Take some of the asparagus liquid cannend or fresh which ever you are using, add to the butter and flour until it thickens. Keep adding the rest asparagus liquid slowly until it is all thickened into a smooth soup.
6

Taste to season with the nutmeg and more salt if needed
7

Add the cream cheese or cream , keep hot but do not boil .Blend one more time.
8

Serve in soup plate or bowl with the set aside asparagus pieces, chopped boiled eggs and a very small touch of fresh coriander
9
10