German Asparagus Soup Recipe – Oma's Spargelsuppe (2024)

FAQs

What is the most popular soup in Germany? ›

Common soups in German restaurants include oxtail, beef or chicken broth with noodles, dumplings, or rice, goulash, split pea, cream of asparagus, turtle soup (Echte Schildkrötensuppe) and cream of lobster.

Cooked white asparagus is a fantastic accompaniment to ham and boiled new potatoes with melted butter or Hollandaise sauce. Cooked asparagus is also nice with some lemon juice and grated lemon zest sprinkled on top of it after a simple steaming.

Asparagus is “spargel” in German and the season is called “Spargelzeit”. White asparagus season in Germany is typically from around mid-April through to 24 June when the country celebrates the nativity of St. John the Baptist.

Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.

Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

It's not just a shortage of fertiliser that has cost asparagus growers in Germany precious time and money in the past season - there is also a shortage of workers. Previously, the country has relied upon foreign workers from Eastern European nations such as Romania to harvest asparagus.

Traditional German white asparagus dishes

As well as delicately flavoured cream soups and various salads, white asparagus is often served with pancakes – shredded or whole – or boiled potatoes, cooked or cured ham and butter or Hollandaise sauce.

Asparagus are traditionally served with melted butter and potatoes (Spargel mit Butter), with ham (Spargel mit Schinken) or with hollandaise sauce (Spargel mit holländischer Sauce). For the more adventurous fans of this quintessential spring vegetable, there are always more options.

What is the asparagus capital of Germany? ›

Schwetzingen, a city of almost 22,000, is Germany's self-proclaimed “asparagus capital.” The vegetable was reportedly first cultivated in the garden of the Baroque Schwetzingen Palace in 1668.

Just be sure to cook them until they're tender. While green asparagus spears are thin enough that they can be enjoyed while still a bit crisp, white asparagus is so thick that it really needs to be cooked all the way through.

Asparagus contains glutathione, a well-known antioxidant that promotes detoxification. It is also a good source of fiber, folate, iron, and vitamins A, C, E, and K, as well as being beneficial to those with high blood pressure. Asparagus is also known to promote kidney and bladder function.

YOU DO NOT HAVE TO PEEL ASPARAGUS IF YOU DON'T WANT TO but it gives it a sleeker texture. Exposes the grassy flavors.

Creamy comfort in a bowl of soup, that's what you get with every serving of German Potato Soup! Also known as 'Kartoffelsuppe', this is one of the most popular soup in Germany – and now, you can easily prepare it at home! What is this?

Schwarzsauer (German: [ˈʃvaʁt͡sˌzaʊ̯ɐ]) is a North German blood soup with various spices cooked in vinegar-water and a sort of black pudding made with vinegar. It is a traditional dish in parts of northern Germany and formerly also in East Prussia. It is similar to the Spartan black soup.