This cream of asparagus soup is made with Thomas Syring’s organic asparagus from Beelitz. Even though asparagus soup is a dime a dozen in early spring, you’ll be hard-pressed to find one that is this intense. That’s thanks to the fact that our Nobelhart version contains 50% asparagus, we just add a little butter, onions as well as our favourite cream from Erdhof Seewalde. A dash of our homemade blackcurrant wood oil adds fragrance and complexity.
Store it in a cool, dark place and you’ll be able to bring memories of springtime even into the cold and dark season.
Place on a low heat and gently heat up the soup. If you fancy more blackcurrant wood aroma, why not add an extra string to your bowl? (Be sure to order your own little bottle of blackcurrant wood oil.)
If asparagus is in season as you get ready to enjoy your soup, why not chop up some asparagus and briefly fry it in butter before adding it into your soup for a more substantial meal? Croutons with garlic also work really well, though.