Cream of Asparagus Soup

Creme d’Asperges

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Large Bunch of Asparagus
  • A Tablespoonful of Butter
  • A Quart of Milk
  • 3 Tablespoonfuls of Rich Cream
  • 2 Even Tablespoonfuls of Flour, or Corn Starch
  • Salt and Pepper to Taste


Wash the asparagus, tie it in a bunch and put into a saucepan of boiling water. Let it boil gently for about three-quarters of an hour, or until perfectly tender. Take it from the water, cut off the tips or points and put them aside until wanted. Put the milk on to boil in a farina boiler. Press the Asparagus stalks through a colander, and add them to the milk. Rub the butter and corn starch or flour together until perfectly smooth, and add to the boiling milk, stirring constantly till it thickens. Now add the Asparagus tips, salt and pepper, and serve without Croutons, as the Asparagus tips form a beautiful garnish.