Asparagus season is over, but I have one more asparagus recipe I would like to share. I had mentioned in my original asparagus post that I suspected one of the reasons white asparagus was so wide-spread in Germany lay in the fact that cream of asparagus soup would look really funny if you made it with the green kind. As my teenage son would say, actually it would look like “shnot”. 
Cream of asparagus soup is made in a couple of different ways – sometimes just using the broth the asparagus was boiled in, sometimes boiling the peels. For some recipes I saw, whole asparagus was cut up, others were using the “break”. I personally am for the latter, because a) it’s a great way to use the asparagus “leftovers” which broke on you during peeling or before, and b) it’s a sin to cut up perfectly good whole asparagus.
For the following soup, I am using only one non-traditional ingredient, and that’s onion. Cream of asparagus soup can be kind of bland, and I put onion in everything but sweets anyway. 
Have you had this soup before? Where?
- 1½ liters (6⅓ cups) asparagus broth
- 150 g – 200 g (1 – 1⅓ cups) white asparagus pieces, about 6 mm (1/4”) to 12 mm (1/2”) in length
- 1 large onion
- 60 g (1/4 cup) butter
- 40 g (1/3 cup) flour
- 1 tablespoon (1⅓ tbsp) white wine or lemon juice
- 1 egg yolk
- 4 tablespoons (1/2 cup) sour cream
- salt, pepper to taste
- Optional: fresh herbs for garnish
- Cut the onion into small cubes. Fry in some olive oil until the pieces turn glassy. Set aside.
- In a pot with a thick hull, melt the butter. Stir in the flour and keep heating for about 2 to 3 minutes. The flour should NOT brown.
- Slowly add the asparagus broth and stir until all of the butter/flour mixture has dissolved. Bring to a boil.
- Add the asparagus and onion and simmer for about 15 minutes or until the asparagus is done.
- Remove from heat, add the white wine/lemon juice, salt and pepper. Bring to a boil again and remove from heat.
- Stir the egg yolk into the sour cream until it forms a smooth paste. Add to the soup in small portions, stirring vigorously. Let simmer for about 10 minutes. Add more salt/pepper if needed.
- Serve garnished with fresh herbs (optional).
This soup looks classic my friend, love the smooth creaminess and flavours
Cheers
Choc Chip Uru
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Thanks! It is a German classic. I LOVE this soup…
This happens to be one of my favorite soup flavors. I grew up used to seeing it green so it doesn’t look “schnotty” to me.
And I’m with you about onions. I put them (and garlic) in just about everything.
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In Germany they only ever serve it white.
And yes, forgot the garlic! 
Oh man, I need to find me some white asparagus ASAP!
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The only asparagus we can get here is the green…and that’s all I grow in my garden. Flavour is the same as white and perhaps a bit more nutritious? White is more aesthetic as a cream soup…but it is just what one is used to. Cream of avocado, cream of celery, even cream of lovage soups are all various lovely shades of green. Do you use lovage for any recipes, Sofie? I think it is an ingredient in Maggi which is popular in Germany. It has such an intriguing flavour, most people just can’t figure out the taste. Some have described it as celery + yeast. I’d like to use it for more than soup…any ideas?
You’re likely right. The only other green soup that I recall from Germany is creamed pea soup, and it doesn’t look very appealing. There’s also lentil soup, which would be brown, but for some reason that looks better.
I can’t recall I’ve ever had lovage in my life other than in “Maggi”. I am on a quest right now to cultivate all those things which you cannot by in our corner of OH-IO. Putting that on the list. Thanks!
As for what else to do w/ lovage, I just looked it up and there’s stuff w/ potatoes, beef, bologna salad…