Spargel Suppe — Asparagus Soup
Ingredients
Directions
Prepare
Cut the asparagus into 1-inch pieces, using only the green parts.
Cook the asparagus
Boil the asparagus pieces in salted water until tender.
Strain the asparagus and add it to the soup just before serving.
Alternatively, boil the asparagus directly in the soup, ensuring it doesn't overcook.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Asparagus
- Provides the main vegetable flavor and a tender, green texture to the soup.
The step that matters
Boil the asparagus until tender without overcooking. Asparagus turns dull, olive-colored, and mushy when overcooked, because prolonged heat breaks down its cell walls and chlorophyll. Pulling it at the point of tenderness keeps its bright color and fresh flavor.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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