German Asparagus Soup with Soft-Boiled Eggs & Rye Crackers

German Asparagus Soup, or Spargelsuppe, is a creamy, velvety dish that highlights the delicate flavour of spring asparagus. This version pairs the soup with a soft-boiled egg for extra richness and protein, while crisp rye crackers add a satisfying crunch. A touch of white pepper and nutmeg enhances the soup’s depth, making it a light yet nourishing meal that perfectly captures the essence of spring.

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Prep Time:15

Cook Time:25

Ingredients

250 g white asparagus trimmed and chopped
500 ml vegetable broth
125 ml heavy cream
1 tbsp unsalted butter
1 small shallot finely chopped
1 clove garlic minced
1 tsp lemon juice
1/4 tsp white pepper
1/2 tsp salt or to taste
4 large eggs soft-boiled
2 slices rye crackers
1 tbsp fresh chives chopped (for garnish)

Instructions

Prepare the asparagus – Trim the woody ends from the asparagus and chop into small pieces.
Sauté the aromatics – In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic, cooking until soft and fragrant, about 2 minutes.
Simmer the soup – Add the chopped asparagus and vegetable broth. Bring to a gentle simmer and cook for 10-12 minutes, until the asparagus is tender.
Blend until smooth – Using an immersion blender (or transferring carefully to a regular blender), purée the soup until smooth.
Finish with cream and seasoning – Stir in the heavy cream, lemon juice, salt, and white pepper. Simmer for another 2 minutes, then remove from heat.
Soft-boil the eggs – While the soup is cooking, bring a small pot of water to a gentle boil. Carefully add the eggs and cook for 6 minutes. Transfer to an ice bath, then peel and halve.
Serve – Ladle the soup into bowls, top with the halved soft-boiled eggs, and sprinkle with fresh chives. Serve alongside rye crackers.

Notes

Why White Asparagus? White asparagus is grown in mounded soil, shielding it from sunlight and preventing chlorophyll from developing, which keeps it pale and gives it a milder, slightly sweeter flavour than green asparagus. If you can’t find white asparagus, green works just as well—just expect a slightly more robust, grassy taste.
Soft-Boiled Egg Perfection Getting that perfectly jammy yolk requires precision. Use eggs straight from the fridge, lower them gently into simmering water, and cook for exactly 6 minutes. An ice bath immediately after cooking stops the process and makes peeling much easier. Older eggs peel more easily than fresh ones!
Seasonal Variations In early spring, try swapping some of the asparagus for fiddleheads, which have a similar delicate, earthy taste. If you love herbs, a handful of chopped lovage or tarragon added at the end can bring a bright, anise-like depth to the soup.
Texture Adjustments Prefer a more rustic soup? Blend only half of the asparagus, leaving the rest in tender chunks. Or, for a richer version, stir in an extra splash of cream just before serving.
Serving Ideas Traditional German asparagus soup is sometimes served with ham or smoked fish. If you want to add a bit more protein, consider topping the soup with crispy prosciutto or smoked trout.

Nutrition

Servings:

Calories: 461kcal