716 Crème Comtesse

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch 650 g (1 lb 7 oz) large white asparagus cut into pieces for 7–8 minutes; drain well and add them to 1 litre ( pt or U.S. cups) Sauce Béchamel. Cook together gently.

Pass the soup through a fine sieve, adjust the consistency with 1 dl (3½ fl oz or ½ U.S. cup) Bouillon then pass through a fine strainer. Reheat and finish at the last moment with 4 dl (14 fl oz or U.S. cups) cream.


1 tbs finely shredded sorrel and lettuce leaves stewed with butter; 2 tbs lightly cooked white asparagus heads.

This soup may also be prepared as a Velouté.