Fine spring soup: White asparagus soup with a hint of white wine

A recipe from the waterkant restaurant at the Empire Riverside Hotel

When spring arrives, the asparagus season begins in many kitchens – including the Empire Riverside Hotel in Hamburg. The hotel’s own restaurant, waterkant, which is known for its fresh fish cuisine and modern classics, serves a aromatic asparagus soup.

The white asparagus soup impresses with its light taste and an elegant white wine note that emphasizes the delicate taste of the asparagus. Perfect as a starter on warm spring days or as a sophisticated prelude to a menu with seasonal ingredients. The recipe is easy to make and can be prepared in advance – ideal for guests or for your own enjoyment.

 

Preparation time: 25 minutes

Difficulty: ⚫⚫⚪⚪⚪
White asparagus soup © Hotel Hafen Hamburg / Empire Riverside Hotel
White asparagus soup © Hotel Hafen Hamburg / Empire Riverside Hotel

INGREDIENTS

  • 250 g white asparagus
  • 40 g butter
  • 40 g flour
  • 50 ml white wine
  • 1 l liquid (asparagus stock)
  • 80 ml fresh cream
  • Sugar, salt and lemon juice to season

PREPARATION

  1. First wash the asparagus thoroughly, peel and cook in lightly salted water with half a lemon, a flake of butter and a little sugar until al dente.
  2. Then remove the asparagus from the water, leave to cool and cut into thin slices – these will be used later as garnish.
  3. Strain the stock through a fine sieve and set aside.
  4. Melt the butter in a pan, stir in the flour and sauté while stirring until lightly browned.
  5. Then deglaze with white wine and gradually stir in the asparagus stock.
  6. Allow the soup to simmer for a few minutes, then add the cream.
  7. Season to taste with sugar, salt, nutmeg and lemon juice and add the asparagus slices to the soup.
  8. If you like it particularly creamy, you can whizz the soup with a hand blender and work in a little butter.
TIP

Ideally, the soup should be served hot in a deep plate, garnished with fresh herbs or a drizzle of lemon oil.

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