Zerbster Asparagus Soup

Asparagus Cream Soup With Egg
Zerbster Spargelsuppe
Zerbst is a city in Saxony-Anhalt, in an asparagus growing region.  Zerbst hosts and asparagus festival each June, and is naturally the source of many well known asparagus recipes. Among them is Zerbester asparagus soup, which is a cream soup topped with diced hard boiled egg.
Course Soup
Cuisine Saxony-Anhalt
Keyword Asparagus, Cream soup, Hard boiled egg, Zerbster
Region Saxony Anhalt
Total Time 45 minutes


  • 500 g asparagus
  • 1 liter salt water
  • 1 pinch sugar
  • 1 tbsp flour
  • 1 tbsp butter
  • salt and pepper
  • nutmeg
  • 4 tbsp sweet cream
  • 2 hard boiled eggs
  • 3 tbsp freshly chopped parsley


  • Peel the asparagus and cut into 2-3 cm pieces. Boil the salted water with the sugar and cook the asparagus in it for about 12 to 15 minutes.
  • Remove the asparagus from the water. Set half aside, puree the other half.
  • Add the pureed asparagus and top up with more asparagus water until you have a creamy soup. Add the cream and spices. Then add the asparagus pieces to the soup.
  • Chop the hard-boiled eggs and mix with the parsley.
  • Serve the soup in plates, placing the egg-parsley mixture in the center of each.
Adapted from Deutsche-Delikatessen.de