(In English below)
C’est de saison et c’est délicieux. La recette est facile et rapide… Bon appétit!
En entrée pour deux:
- Faites bouillir 10 asperges et 2 belles patates avec un peu de fond de veau, sel, poivre, muscade
- Mixez et ajoutez 3 bonnes cuillères à soupe de crème fraiche (mettez les légumes d’abord et ajustez l’épaisseur avec l’eau de cuisson)
- Passez au chinois!!
- Servez avec des croutons et du parmesan
Perfect for the season, here is a quick and easy recipe you’ll enjoy:
For 2 people:
- Boil 10 white asparagus and two large potatoes + nutmeg, salt and pepper and a bit of veal stock
- Add 3 tablespoons of cream and mix (put the veggies and cream first and then the liquid (water from the boil) as you want to control the thickness of the soup)
- Put the soup through a strainer (very important step)
- Serve with croutons and grated parmesan
MY FRENCH HEAVEN 
I have never tried this but love Asparagus! Looks delicious!
Dans 3 ans, avec les asperges de notre jardin ! (On vient de les planter ce printemps)
Rien de tel que ses propres asperges!!
We are getting some fresh asparagus this week–sounds like time to make soup! Love how quick and easy this looks!
Try the soup chilled the next day as a gaspacho. It is out of this world!! 🙂
Excellent! I will do that!
Looks irresistible. We might be have white asparagus for the first time here this season, but we’ll have to wait for veal stock!
You can use any kind of stock. Chicken will do quite well…
Ah! But I’m a curious cook… 🙂
The best asparagus simply are simply the best!
🙂
you know what..??)) i’ll prepare it for dinner…)) looks simple but delicious…just turned back from Rome – on the way back home i did my usual pitstop to the farmer…and bought asparagus! perfect timing!::)
How were the asparagus? Did you make the soup? I had the left overs chilled the next day like a gaspacho and it was divine! 😉
it was soooo good that i decided to prepare it again..i’ve used a lot of asparagus, maybe a bit more than you indicated…very tasty! thank you for the inspiration…
We just had our first white asparagus of the season with excellent Charlotte potatoes – but this soup looks like a lovely alternative, especially if the spears are a bit woody. And as always, beautiful photos! Thank you!
Thanks! It really is a nice soup. I tried it chilled the next day and it was even better as a gaspacho…
Tout simple mais certainement délicieux.Asperge et parmesan :-).
Merci Joséphine! Je crois que le parmesan (pourvu qu’il ne soit pas trop fort) améliore quasiment tous les plats…
🙂
ciao! the simple steps make this recipe just the best. thanks.
thebestdressup
Cio! It’s really fast too and perfect for this season… 🙂
Simply delicious!
Looks delicious, especially with that crouton.
Croutons and parmesan make everything better! 😉
I wonder if the hand blender might also do a good job instead of the strainer? Less work and more retention of vegetable fiber. have you tried it that way? I’ll make it tomorrow.
I’m sure it would work well with green asparagus. The fibers in the white ones are too hard and the mix MUST be strained… Also, if you blend too long, then the potatoes turn into nasty glue…
Ahhh…makes sense. You’re right about the potatoes, I learned it trying to make mashed potatoes in the Robotcoupe…turned to glue. Not too much experience with the white asparagus except plain steaming, so the strainer it is!
That looks amazing!
Thanks!!
I love asparagus! I just brought some home and now I changed my mind about giving them a steam bath! I am going to make this soup. I’ll have to substitute another type of broth though…no veal broth. Thank you for this post!
It will also work really well with chicken stock! 😉
super recette, qui donne vraiment envie, ca fait bien longtemps que je n’ai pas mange ce plat.
Tres jolie photos encore. Je me suis essaye a la photo culinaire dernièrement, et c’est vraiment pas facile !!
Comme pour tout, ça dépend beaucoup de la lumière mais surtout des angles! Tu remarquera qu’un angle de 45 ou 90° te donnera des résultats bien plus intéressants… 🙂
merci du conseil, je tacherai de m’en souvenir
This is almost too pretty to eat, but it looks too delicious not to. Wow.
Thank you dear Julia! It really is delicious if you don’t mind the usual side effects 🙂
I was just thinking about making this but wow! Yours looks amazing!! I’m definitely going to make your recipe this week! Thank you!! 🙂
You should! It’s really fast too 🙂
Sounds delicious…I’ll try it these days. Thank you for sharing this recipe.
You are quite welcome Angica! Thanks for dropping by!