Cream of asparagus soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

Asparagus is one of the most delicious of the spring vegetables. In this simple soup, which can be served hot or cold, the flavour of the asparagus comes to the fore.


For the eggs

  • 800 g (1 lb 10 oz) green or white asparagus


  1. Peel and discard the tough skin from the base of the asparagus and trim the thick ends. Wash and drain. Cut off the tips 3 cm (1 ¼ inches) down the asparagus and set aside. Slice the stalks into thin rounds. Bring a pan of salted water to the boil, add the asparagus tips and simmer briefly for about 2 minutes. Drain and place in a bowl of iced water to stop them from cookin