Cream of asparagus soup is one of the most popular asparagus dishes. Although wine is not often recommended with soups, it can definitely bring out some harmonious expressions with all kinds of asparagus-based menus.
A medium-bodied Grüner Veltliner (higher Kabinett or Federspiel levels), Weißburgunder or Zierfandler are ideal examples. Also robust-bodied Müller-Thurgau can make a charming partner as well. It is important to note that the wines should not be too heavy.
Pairs nicely with
- Grüner Veltliner – medium-bodied
- Weißburgunder – without wood; balanced
- Zierfandler/Rotgipfler – classic and elegant
- Sauvignon Blanc – young, but without grassy notes
for 4 Servings
- 8 asparagus
- 2 shallots
- 3 tablespoons olive oil
- 1 l chicken broth
- 2 tablespoons sour cream
- 1 tablespoon crème fraîche
- Salt; pepper; nutmeg; lemon
- Peel the asparagus and cut into coarse pieces. Cook the tips separately in salt water, adding them later to the soup. Sauté the shallots in a pan; then add the cut asparagus pieces – heating them for a short time also. Add the chicken broth and then let simmer for approximately 10 minutes, till the asparagus is soft. Blend the asparagus soup to a fine texture, adding sour cream and crème fraîche and season with salt, pepper and nutmeg. Serve with the asparagus tips.