Cream of Asparagus Soup

Ingredients for 4 people :

  • 1 kg ( 2 lb) white asparagus
  • 50 ounces of water
  • 20 g (2 Tbsp) butter
  • 4 Tbsp. flour
  • 15 cl ( 1/3 cup) of cream (optional)
  • salt and freshly ground pepper


Carefully peel the asparagus with a peeler, cook them  in boiling salted water for about 20 minutes depending on size. Once cooked, drain and collect a quarter of the tail of each asparagus.
Then heat the butter in a saucepan, add flour and stir quickly and then gradually add the asparagus cooking water necessary to obtain a clear but smooth liquid.

Blend the asparagus tips at high speed with the cream, salt, pepper, until a velvety smooth and then add your liquid. Adjust seasoning and serve immediately in a beautiful tureen.

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