Yesterday afternoon, it was NOT raining, so Rosebud and I took a short walk to the Spargel (asparagus, remember?) stand. I bought about a kilo of asparagus – a bundle of green and six stems of white, so I could make Cream of Asparagus Soup.
It took a little time to make, but it was so delicious and fresh tasting. It also afforded me the opportunity to use my Braun Stick Blender for the first time – worked like a charm! I think I prefer the stick blender to a jar blender, as you simply blend in the pot you’re using for cooking. Easy, peasy.
On our way home from the Spargel stand, I stopped at the local bakery and bought a loaf of Roggen-Dinkel brot, which means Rye-Spelt bread. Spelt is an unhybridized form of wheat; I’ve read that it was used by the Romans. I think I like the taste of spelt better than all-purpose wheat flour. We have used it a lot back in the States in recent years, but it is expensive and can be hard to find, especially the light spelt flour. Here in Germany, it’s often used in baked goods and it’s quite easy to find in the supermarket.
As I was setting the table, Miss Rosebud had a hungry look in her eyes, even though we had just nursed. I decided to serve up a little soup for her as well. She LOVED it. I was very pleased and a little surprised that she liked cream of asparagus soup. She also happily munched on some of the Roggen-Dinkel brot.
Here is the recipe I used:
4 tbsp. butter
1 1/2 pounds asparagus, trimmed and/or peeled, and cut into 1 inch pieces
1/4 cup flour
1 tsp. dried oregano
4 cups or about 1 liter chicken broth* or asparagus water
1 cup milk or cream
salt and pepper to taste
1. Steam asparagus for about ten minutes. Save the asparagus water to use for making the chicken broth or to use without the chicken broth.
2. In a large pot, melt the butter. Then add the steamed asparagus and oregano. Cook in the butter for a few minutes.
3. Add the flour to the asparagus, stir, and then add the chicken broth; stir again.
4. Bring to a boil, and then simmer for 20 to 25 minutes until the asparagus is completely soft.
5. Remove from the heat, and blend until smooth.
6. Stir in the milk or cream, then reheat but do not let the mixture boil. Season with salt and pepper.
Note – I used low-fat milk and thought it tasted quite delicious this way. Whole milk or cream is, of course, extra delicious and will give your soup a nice body.
Important edit!! I forgot to add this detail: when you steam your asparagus, keep the asparagus water and use it to make your chicken broth! Or simply use the Spargelsud (asparagus water) on its own. Thank you to ap269 for reminding me. 😉