Prior to moving to Germany, I used to think of asparagus as a bit of an expensive luxury. It wasn’t often on the menu in my household. And when it was, it really wasn’t all that interesting – except for the asparagus being barbequed, or plainly boiled or roasted. Living in Germany has totally changed that for me, especially during the last two months when there is an overload of Spargel everywhere. And when I say everywhere, I mean you cannot walk past any culinary shop without there being some sort of connotation towards spargel. Restaurants have spargel special menus, and so many little pop up stalls are up and selling beautiful green asparagus and different types of white asparagus.
Having grown up in Australia, I never even knew what white asparagus was prior to moving here. And I already dread the thought of moving back to Sydney knowing that my days of white spargel will be over (unless I will be willing to pay a ridiculously expensive price for them).
White spargel are really part of the culture here in Munich. I have had countless conversations on how they should be cooked, what the perfect soup is for them, how long they can be boiled, and personal preferences towards. Just seems like everyone gets into a spargel craze. I’ve seen people go crazy when vendors start selling the spargel off at the end of the day and best of all, I have seen husband learn the craft of making Spargelcremesuppe (white asparagus soup).
I wanted to get into the spargel phase, but I didn’t really know what to make with this vegetable so new to me. One afternoon, husband was at Viktualienmarkt and called me asking what he should make for dinner (yes what a gem!). After having a big week of going out every night, the only thought that popped to my head was soup. So he decided to give it a shot. And boy – since that night, we have made this pretty much every week (spargel will only be in season for another couple of weeks so we need to get our intake in).
I thought I would share the recipe, because when I was originally looking online, there weren’t a lot of recipes and nor was there a Thermomix recipe in English.
Spargelcremesuppe (cream of asparagus soup)
1kg spargel (white asparagus)
1 medium onion
Salt and pepper to taste
700gr water (or to your liking)
1 glass white wine
Shave the asparagus with a potato peeler.
Place onion in TM bowl and chop for 3 seconds on speed 7.
Add oil and sauté for 3 minutes at 100⁰C. Add pancetta and sauté for another minute.
Add asparagus and sauté for 1 minutes at 100⁰C, then add wine and allow to sizzle.
Add the rest of ingredients and cook for 25 minutes at 100⁰C on speed 1. Towards the end of the cooking, add a teaspoon of salt and pepper to taste. It is important to always add the salt after the boiling has taken place.
Blend the soup for a few seconds by slowly going from speed 1 to speed 8. If the soup is too thick, add more water and continue cooking for flavour.