White asparagus soup with chervil and north sea shell prawns

This creamy white asparagus soup, a German springtime delicacy, is made from white asparagus, chervil and some north sea crabs. It’s so tasty and healthy, the perfect spring asparagus dish.  

As you guys know, because of my Fructose Malabsorbation I have a slightly different cooking routine. For most soups, instead of starting with frying onions and garlic I use celery or parsnips. These veggies give the soups a nice foundation. Onions and garlic do not work for me because they are full of fructose.

I added some North Sea shell prawns to this elegant white asparagus soup. One of the bonuses living in Hamburg is the short distance to the North Sea. You can go on day trips and spend your weekends at the beach and also we get fresh peeled shell prawns. They are caught and peeled in the morning in the Wadden Sea you can buy them in the afternoon in Hamburg.  Are real delicacy!

asparagus soup with north sea shell crabs
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Creamy white asparagus soup with chervil and north sea shell prawns

This creamy white asparagus soup, a German springtime delicacy, is made from white asparagus, chervil and some north sea prawns. It's so tasty and healthy, the perfect spring asparagus dish. 

Servings: 4 people
Ingredients
  • 700 gram white asparagus
  • 2-3 sticks celery
  • 200 gram cream
  • 2 tbsp veggie stock powder (organic)
  • 3-4 tbsp white wine
  • 2 tbsp olive oil
  • 150 gram peeled north sea shell prawns
  • 1 dash lime
  • salt
  • pepper
  • 1 bunch chervil for topping
  • pinch grape sugar
Instructions
  1. Wash peel and remove woody stems from your asparagus. Chop the asparagus into 2  cm sticks and put the asparagus heads to the side. Add the asparagus skin and stems to a pot with 2 liter water. Add Bring to a boil and add grape sugar and salt and let it simmer for about 30 minutes. For the last 15 minutes add the heads of the asparagus. 

  2. Wash the celery sticks and chop into 1 - 2 cm slices. 

  3. Drain the asparagus stock trough a colander into a bowl, we are going to use this as a base for our soup! Put the cooked asparagus heads aside. 

  4. Now get a large, deep pan on the heat and add the olive oil. Gently fry the celery slices for about 10 minutes. Add the asparagus stick and keep an eye on the veggies. Deglaze after about 5 minutes with the white wine and add about 700 ml of your asparagus fond. Give it a gentle stir and add organic veggie stock powder. Let it simmer for about 20 minutes.

  5. Remove from the cooker and blend with a hand-held blender or in a mixer until smooth. Put it back on the heat, add the cream and bring to cook one more time. Season with salt, pepper and a dash of lime. Put the soup in your soup bowls, add your peeled north sea shell prawns, some chervil twigs and serve. Bon Appetit! 

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