Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sig's german mixed asparagus soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Sig's German mixed Asparagus Soup is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Sig's German mixed Asparagus Soup is something that I have loved my whole life. They are nice and they look fantastic.
Sig's German mixed Asparagus Soup 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.
To begin with this recipe, we must first prepare a few components. You can have sig's german mixed asparagus soup using 10 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sig's German mixed Asparagus Soup:
- Prepare mixed in colour green and white asparagus, canned or fresh,
- Get water only use if using fresh asparagus
- Prepare sugar add only if using fresh asparagus
- Make ready salt or salt substitute, add only if using fresh asparagus
- Take unsalted butter
- Get each salt (salt substitute) and nutmeg to taste
- Take flour
- Get creme cheese or 4 tablespoons of cream
- Take hardboiled eggs
- Get fresh chopped coriander
An interesting way to use this treasured vegetable is in white asparagus soup or spargelsuppe in German. This white asparagus soup is made from puréed white asparagus and broth with some cream added. The heads of the asparagus spears are held back until the last minutes of cooking. They add a sense of luxury to the soup; after all, the heads.
Instructions to make Sig's German mixed Asparagus Soup:
- 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.
- 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
- Remove some fingerlength asparagus tips from the fresh asparagus and puree the rest in the cooking water until very smooth.
- 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
- 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.
- Taste to season with the nutmeg and more salt if needed
- Add the cream cheese or cream , keep hot but do not boil .Blend one more time.
- Serve in soup plate or bowl with the set aside asparagus pieces, chopped boiled eggs and a very small touch of fresh coriander
A cream soup is a soup prepared using cream, light cream, half and half or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been pureed. A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk. Velvety asparagus soup, lovely green color, great with crunchy rolls. My friend gave me this recipe, it originally used chicken broth.
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