Asparagus Soup Recipe Created by Ruth Paget

Asparagus Soup Recipe Created by Ruth Paget

The only kind of asparagus available in Germany is white asparagus (spargel) I discovered when I lived in Stuttgart for five years.  When it is fresh, I steam white asparagus and serve it with a vinaigrette with crumbled hardboiled eggs like the French.

I loved it that the Germans bottle white asparagus for their harsh winters, so you can taste summer in a blizzard.  You can make this soup with green asparagus in the United States.

You will need an immersion blender to make this asparagus soup recipe.

Serves 4

Ingredients:

-1 tablespoon butter

-1 tablespoon olive oil

-1 large peeled and chopped onion

-2 (6.5-ounce) jars bottled asparagus

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa

-1 cup milk or cream

Steps:

1-Sauté onions in butter and olive oil for 5 minutes in a soup pot.

2-Add chicken broth, water, asparagus, and quinoa flour.

3-Bring soup to a boil and let it boil for 30 minutes.

4-Remove soup from heat and let it cool.

5-Insert immersion blender and purée to a smooth consistency.  Add cream or milk and serve.

Serve with your favorite toast.

Bon Appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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