Asparagus soup with North Sea prawns

Name: Asparagus soup with North Sea prawns (Spargelsuppe mit Büsumer Krabben)
Cuisine: German
Ingredients: 500 g/1¼ lb white or green asparagus; 500 g/1¼ lb white or green asparagus; 50 g/2 oz/4 tbsp butter; 50 g/2 oz/½ cup plain (all-purpose) flour; 100 ml/3½ fl oz/scant ½ cup Riesling; juice of 1 lemon; 200 ml/7 fl oz/scant 1 cup single (light) cream; pinch of freshly grated nutmeg; 2 egg yolks, lightly beaten; 115 g/4 oz peeled North Sea prawns (shrimp); 115 g/4 oz peeled North Sea prawns (shrimp); salt and ground white pepper; salt and ground white pepper; 15 ml/1 tbsp chopped parsley, to garnish

Spargelsuppe mit Büsumer Krabben

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

Büsumer prawns (shrimp) are a speciality of the fishing town of Büsum in Schleswig-Holstein, but you can use Atlantic prawns instead. Traditionally this soup is made with white asparagus, but green can also be used.

Ingredients

500 g/1¼ lb white or green asparagus
50 g/

Europe
Germany
Schleswig-Holstein
Fish course
Soup
Pescatarian

Method

Peel the asparagus, retaining the peelings, and cut the spears into 5mm/¼in pieces. Put the peelings in a pan with 1.5 litres/2½ pints/6¼ cups cold water, bring it to the boil, lower the heat and simmer for about 20 minutes. Strain and reserve the stock. There should be about 1 litre/1¾ pints/4 cups.