A refined and velvety soup celebrating the tender flavor of asparagus, enriched with cream and delicately bound with a traditional liaison. A dish once favored on springtime menus of elegant French tables.
FR / EN
Potage crème d’asperges / Cream of Asparagus Soup
Regional Style
Classic Haute Cuisine
Servings
Serves Four
Ingredients
- 500 g fresh asparagus (preferably young, tender spears)
- 30 g butter
- 30 g flour
- 1 liter light veal or poultry stock (bouillon)
- 100 ml heavy cream
- 1 egg yolk (optional, for liaison)
- Salt, to taste
One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Prepare the Asparagus
Trim and clean the asparagus. Cut off the tips and set them aside. Chop the remaining stalks into small pieces and cook them in lightly salted water until completely tender. Drain, then purée through a fine sieve or tamis to obtain a smooth pulp.
Make a Roux
In a separate saucepan, melt the butter over low heat. Stir in the flour and cook gently without browning to create a light roux. This will provide the base for thickening the soup.
Incorporate Stock and Asparagus Purée
Gradually whisk the hot stock into the roux, stirring constantly to avoid lumps. Once blended, add the asparagus purée and stir until well combined. Bring to a gentle simmer and allow the flavors to meld over low heat.
Cook the Asparagus Tips
While the soup simmers, blanch the reserved asparagus tips in salted water until just tender. Drain and keep warm for garnish.
Finish with Cream and Liaison
Reduce the heat and stir in the cream. If using, beat the egg yolk separately and temper it with a ladle of hot soup before stirring it gently into the pot. Do not boil once the yolk is added, as this can cause the mixture to curdle.
To Serve
Ladle the soup into warmed bowls or a porcelain tureen. Garnish each portion with several asparagus tips and serve immediately.
Serving Suggestions & Garnishes
This soup pairs well with crisp croutons or lightly buttered brioche toasts. A dusting of white pepper or a few drops of lemon juice can be added to enhance the delicate flavor of asparagus.
Tips, Tricks, and Variations
You may enrich the base with a spoonful of crème fraîche for a slightly tangier profile. For a smoother texture, pass the finished soup through a fine sieve one more time before serving. For a meatless version, substitute the stock with a delicate vegetable broth.
Historical & Cultural Context
Creamed vegetable soups held an esteemed place in French haute cuisine during the 19th and early 20th centuries. Asparagus, prized for its refined taste and elegant appearance, was often served to distinguished guests during the spring season. The use of a roux and a liaison reflects classic techniques of vieille cuisine, showcasing a culinary heritage that balanced richness with restraint.
