Steps to Prepare Allgäuer Käsespätzle Mit Röstzwiebeln

Spargelsuppe Mit Kase (Cream Of White Asparagus Soup With Blue Cheese)

9,50 € eier in senfsauce und kartoffeln

Recipe Summary Spargelsuppe Mit Kase (Cream Of White Asparagus Soup With Blue Cheese)

The classic cream of asparagus soup with a twist: Cambozola cheese, a combination of French soft cheese and Gorgonzola. The cheese makes this soup especially creamy.

Ingredients | Allgäuer Käsespätzle Mit Röstzwiebeln

1 ⅔ pounds white asparagus

¼ cup butter, divided

1 pinch white sugar

salt and ground black pepper to taste

2 shallots, chopped

1 tablespoon all-purpose flour

½ cup dry white wine

1 (4 ounce) package Cambozola cheese, cubed

4 sprigs chervil, leaves stripped, divided

5 tablespoons heavy whipping cream

Directions

Peel asparagus spears with a vegetable peeler from top to bottom, starting below the tips. Trim off any woody ends and chop asparagus spears, leaving the tips intact.

Bring a large pot of water to a boil. Add asparagus pieces, 1 tablespoon butter, sugar, and salt. Reduce heat; simmer until asparagus is tender and easily pierced with a knife, 15 to 25 minutes. Drain, reserving 2 cups cooking liquid.

Melt remaining 3 tablespoons butter in the pot. Cook shallots, stirring often, until translucent, about 5 minutes. Stir in flour until shallots are evenly coated. Whisk in reserved cooking liquid and white wine until soup is thick and smooth, about 5 minutes. Stir in Cambozola cheese until melted, about 1 minute.

Stir asparagus pieces, except for the tips, into the sauce. Add all but 2 teaspoons chervil leaves. Puree soup with an immersion blender until smooth. Season with salt and pepper.

Beat heavy cream in a bowl with an electric mixer until stiff peaks form. Stir cream into the soup. Garnish soup with reserved asparagus tips and 2 teaspoon chervil leaves.

If you can't find Cambozola cheese, try using your favorite blue cheese instead.

Info | Allgäuer Käsespätzle Mit Röstzwiebeln

prep: 25 mins cook: 31 mins total: 56 mins Servings: 4 Yield: 4 servings

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