A graceful variation of asparagus soup, elevated by a final touch of lightly whipped cream. This delicate and refined potage once appeared on the spring menus of elegant households, where cuisine and presentation were equally prized.
FR / EN
Potage à la Chantilly (asperges) / Asparagus Soup with Whipped Cream
Regional Style
Parisian Haute Cuisine
Servings
Serves Four
Ingredients
- 500 g fresh asparagus
- 30 g butter
- 30 g flour
- 1 liter light veal or chicken stock (bouillon)
- 100 ml heavy cream
- 100 ml unsweetened whipped cream (crème Chantilly nature)
- Salt, to taste
- White pepper (optional)
One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Prepare the Asparagus
Wash and trim the asparagus. Cut off the tips and reserve for garnish. Slice the remaining stalks and boil them in salted water until very tender. Drain and purée through a fine sieve or tamis to achieve a smooth, velvety texture.
Make the Roux
Melt the butter gently in a saucepan. Add the flour and cook over low heat, stirring occasionally, without allowing it to color. Stir constantly until the roux is smooth and light.
Combine with Stock and Purée
Gradually whisk the hot stock into the roux. Once incorporated, add the asparagus purée. Stir well and bring to a slow simmer. Let the soup cook for 15 to 20 minutes, allowing flavors to integrate.
Cook the Asparagus Tips
Blanch the reserved tips in lightly salted water until just tender. Set them aside for service.
Finish with Cream
Reduce the heat and stir in the heavy cream. Season with salt and a dash of white pepper if desired. Do not allow the soup to boil once the cream is added.
To Serve
Ladle the soup into warmed bowls or a porcelain tureen. Gently float a spoonful of whipped cream on top of each serving and garnish with 2–3 asparagus tips. Serve immediately while the whipped cream gently melts into the surface.
Serving Suggestions & Garnishes
The whipped cream may be lightly seasoned with a pinch of salt or white pepper. Serve with thin slices of toasted brioche or crisp croutons to complement the soup’s softness.
Tips, Tricks, and Variations
If desired, the soup base may be passed through a chinois after simmering for an even finer texture. For added luxury, fold a few drops of truffle oil into the whipped cream before serving. The name “Chantilly” refers not to sweetness but to the soft, cloud-like texture of the cream topping.
Historical & Cultural Context
“Potage à la Chantilly” is an exquisite expression of la cuisine de présentation, popular in refined Parisian homes and restaurants at the turn of the 20th century. The addition of unsweetened whipped cream at service was a mark of elegance and modern taste. Named for the famed Château de Chantilly, renowned for its dairy, this potage exemplifies how culinary artistry extended beyond flavor to the art of presentation.
