Cooking in Germany – Spargelsuppe

22 May

Spargelsuppe“In the depth of winter, I finally learned that within me there lay an invincible summer”.

After months of rain, amazing produce is now at our fingertips! Germans sell asparagus on every corner. White or green, it’s all delightful. ‘Spargelsuppe’ is the local specialty… although, I’ll eat it any way, shape, or form! I concocted a healthy version of this recipe; although, more butta in the blend never hurts.

As a born and raised California girl, I wonder if I will always struggle with the concept of embracing all seasons. But I’m trying in Germany… I’m really trying. When a damp 40 degree rain lingers for days on end, I find myself really wondering what the hell I’m doing in such a foreign land. And I haven’t even taken on the full season of darkness yet! Man, I’m such a wuss. When I think of surviving the long winter in Germany, I imagine Kramer from Seinfeld sheepishly crying, “It’s no picnic!”. But if you dangle a sweet seasonal carrot…. or possibly strawberries… or asparagus… or any other delightful form of consumption that Germany produces at the end of that tunnel… well then I might be able to brave the storms and suck it up. The flowers during spring, my goodness the flowers, they are really worth it! The summer days with light that lasts close to 20 hours… gah so nice. At some point though, the leaves will change with spectacular colors and the gloom of winter will creep in. I’ll hunker down under a UV lamp and hibernate for 6 months. Haha, nah! I’ll get my Northface gear on and I’ll get out there on the hundreds of trails that slither through every angle of the Palatinate forest. I’ll look up at the one passing by with a cheerful, ‘Guten Tag!’ as I did today at the top of my hike.

Scott left on for a lengthy trip with the Air Force this morning. His departures out the door have felt the same every single time for the eight years he’s served as a pilot. An eery silence takes over the house for a brief moment and I pause. I never like seeing him go. He’s my best bud. In that moment, a choice always presents itself. To sit and just let the time pass until he comes back. Or to pursue the day and embrace the opportunity to strengthen my own identity… my own friendships… my own relationship with our baby. Today I fled out of the house with my hiking backpack and sat at the top of the climb playing with Quinn for an hour. A German family of five plopped next to me. We didn’t speak the same language. We didn’t grow up on the same side of the world. We looked nothing alike. Yet somehow I sat there with the other woman and bonded. Bonded over motherhood and our love for the outdoors. We sat in silence for many moments but it was peaceful and lovely. At the end of the hour, she gave me her phone number to meet up again.

Changes in weather patterns, differences in cultures, volatile schedules, people coming and going… these are all seasons of life. Some days are hard and some days are what we all hope for…sunshine and lollipops. Immersing oneself in the environment, overcoming the stormy struggles, growing with the seasons, and blooming into something real at the end of it all… that’s the invincible summer that lives within all of us.

Asparagus Soup – ‘Spargelsuppe’

  • 2 cups of 1 inch long asparagus spears – white or green
  • 1 lemo
  • 1 cup chopped yukon gold potato
  • 1 sweet white onion minced
  • 2 cloves garlic minced
  • 1 can chicken stock
  • 3-4 tbsp butter
  • salt
  • chives for garnish
  • sour cream or greek yogurt for garnish
  • extra butter or cream if richer consistency desired

The trick with a tasty soup is to make it a day ahead and to really let the onions and garlic sweat over low heat for a long time to let the sugars surface.

Start by with a sauté of butter, onions, and garlic over medium low heat for about 20 minutes. Meanwhile, boil the potatoes in water in another pan until soft. Add the asparagus spears into the butter/onion/garlic pan and sauté for about 5 minutes until cooked. Season with salt. Pour in chicken stock. Pour in the potatoes after draining. Pull out of few asparagus spears for garnishing later. Pureé the soup with immersion blender. Serve the next day re-heated with garnishes.



2 Responses to “Cooking in Germany – Spargelsuppe”

  1. Asher May 22, 2016 at 10:42 pm #

    Great post, KRoss! You look like a baby in that pic – crisp German air is serving you well Sister! Xoxo

  2. Alison chenier May 23, 2016 at 12:40 pm #

    As always Kris, a well written and witty post. The soup looks delicious!

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