Cream of Asparagus Soup

Crema di Asparagi

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This soup is excellent using either white or green asparagus. Select fat stalks, if available.


  • pounds/1 kg fresh white or green asparagus
  • 2 medium wa


Chop off the tips of the asparagus and reserve. If the stalks are woody, peel the lower third and chop off the base. Then cut the stalks into large pieces.

Add the potatoes and leek to a large pot of salted boiling water. When you can, with a bit of effort, penetrate a potato with a fork, add the asparagus stalks. Place the tips in a colander or strainer and set over the boiling water.