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.

• Preparation Time: 25 mins
• Cooking Time: 31 mins
• Total Time: 56 mins
• Calories: 367 Calories

Ingredients

• 1 tablespoon all-purpose flour
• 1 pinch white sugar
• salt and ground black pepper to taste
• ½ cup dry white wine
• 5 tablespoons heavy whipping cream
• ¼ cup butter, divided
• 2 shallots, chopped
• 1 ⅔ pounds white asparagus
• 1 (4 ounce) package Cambozola cheese, cubed
• 4 sprigs chervil, leaves stripped, divided

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.