Potage Crème d’asperges Vertes

Basic Cream of Asparagus Potage

Cream potages are normally made from nonstarchy vegetables and thickened with flour. They are best when the vegetables are simmered in butter and the liquids are added after the vegetables are done. The liquid used may be chicken consommé, milk, water, or a combination of these, but seldom water, alone. Cream soups are finished with cream, garnished with pasta, pieces of vegetable from which the potage is made, or combinations of these.


  • 2 leeks
  • 2 yellow onions, sliced
  • ¼ pound butter
  • 2 pounds fresh asparagus (or 2 packages frozen spears)
  • 4 tablespoons flour
  • 1 cup water
  • 2 cups chicken stock
  • 3 cups milk
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • teaspoon white pepper
  • 1 cup crème fraîche or whipping cream


  1. Wash leeks. Slice, using about 2 inches of the green tops. Add leeks and onions to saucepan with the butter. Cover and simmer 30 minutes.
  2. Wash fresh asparagus. Cut off tough ends of stalks. Cut tips from stalks, or from frozen spears, 1 inch long. Cook tips separately in water seasoned with salt, sugar, and butter. Cook 3 minutes. Put on plate ready to use. Slice stalks. Add stalks to onions and leeks in saucepan and cook covered 10 minutes. Stir in flour and cook a few minutes. Add water, stock, milk, salt, sugar, and pepper. Cook-stir until slightly thickened.
  3. Press stalks and potage through food mill. Use liquids to keep pulp moist and it can be pressed through easily.
  4. When ready to serve, mix crème and about 1 cup potage, then pour back into saucepan. Heat, but do not boil. If mixture is too thick, thin with milk or cream to the consistency of light cream. Pour into soup tureen and garnish with cooked asparagus tips.