Potage Creme D'asperges

April  5, 2010
0 Ratings
  • Serves 6 for a starter, 4 for entree.
Author Notes

I have enjoyed making this soup to celebrate spring for more years than I care to remember. My dog-eared, stained recipe was banged out on the typewriter at my first job after college. I have made few changes over time, except to finally have easy access to shallots (a long time ago as well) and to learn to make my own chicken stock. —Lizthechef

  • 1 and 1/2 pounds asparagus
  • 6 cups homemade chicken stock
  • 1/4 pound unsalted butter, divided use
  • 6 tablespoons unbleached flour
  • 2 tablespoons minced shallots
  • 2 egg yolks
  • 3/4 cup cream
  • kosher salt and ground white pepper to taste
In This Recipe
  1. Heat stock to boiling.Trim and peel asparagus. Discard stalk ends. Cut the stalks into 3/4 inch pieces and set aside. Drop tips into boiling stock for two minutes, then set aside. Pour stock into large bowl.
  2. Heat 6 T. butter in Dutch oven over medium heat. Add the flour and stir for 2 minutes or so. Gradually whisk in the hot stock until smooth. Continue whisking until mixture has thickened.Cook for another 5 minutes on low heat while you go on to saute the stalk-shallot mixture.
  3. Heat remaining 2 T. of butter in a large skillet. Once the foam reduces, add stalk pieces and shallots. Add a little salt and pepper to taste. Cook for 5 minutes, then add to simmering soup base. Cook over medium-low heat, just until asparagus in tender.
  4. Puree soup in batches in a blender; return to Dutch oven. Combine the egg yolks with the cream in a small bowl and gradually add the pureed soup until the egg-cream mixture is warmed. Add the egg-cream mixture to the soup, bring to a low boil and cook, stirring, for 2 minutes, also adding the reserved tips. Correct seasoning and serve.

See what other Food52ers are saying.

  • wssmom
  • Lizthechef
  • Maefly

5 Reviews

wssmom May 7, 2011
I love cream of asparagus soup and this sounds delightful, especially lightened up with the whole milk and no egg yolks! Thanks!
Lizthechef May 6, 2011
Wow - and the photo is awful. Guess I have learned something after a year!
Lizthechef May 6, 2011
Since Larry's heart attack, this tastes fine with whole milk and no egg yolks. Skip the salt or use just a pinch. I'm resubmitting this because so much has happened to embrace revamping favorite recipes.
Maefly April 8, 2010
I admire that!
Maefly April 8, 2010
You do have a creative way with soup : )