Crème D’Asperges

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Cut in pieces and scrape well half a bundle of asparagus and cook them for six or seven minutes only in salted boiling water, remove and drain them well.

In another saucepan make a little white roux, and add two pints of chicken stock (or of veal and chicken), bring to the boil stirring well and let it simmer, skimming if necessary. After a quarter of an hour put in the asparagus and go on cooking for another half an hour.

Meanwhile, cook the rest of the asparagus cut in short pieces (or use for this purpose the tips of smaller asparagus); this should be done on a quick fire and the asparagus tips should be well drained and kept hot on a plate.

Pass the soup through a muslin or a fine strainer and bind with two yolks of egg diluted in two tablespoonfuls of cream. Add the asparagus tips, plucked chervil and, just before serving, two or three small pieces of butter.