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
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.
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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