Stephane’s Recipes: Simple Cream of Asparagus – Crème d’asperge

(In English below)IMG_7427 _Snapseed _Snapseed

C’est de saison et c’est délicieux. La recette est facile et rapide… Bon appétit!

En entrée pour deux:

  1. Faites bouillir 10 asperges et 2 belles patates avec un peu de fond de veau, sel, poivre, muscade
  2. 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)
  3. Passez au chinois!!
  4. Servez avec des croutons et du parmesanIMG_7457 _Snapseed _Snapseed

Perfect for the season, here is a quick and easy recipe you’ll enjoy:

For 2 people:

  1. Boil 10 white asparagus and two large potatoes + nutmeg, salt and pepper and a bit of veal stock
  2. 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)
  3. Put the soup through a strainer (very important step)
  4. Serve with croutons and grated parmesanIMG_7484 _Snapseed

41 Comments Add yours

  1. I have never tried this but love Asparagus! Looks delicious!

  2. Dominique says:

    Dans 3 ans, avec les asperges de notre jardin ! (On vient de les planter ce printemps)

    1. My French Heaven says:

      Rien de tel que ses propres asperges!!

  3. Deanna says:

    We are getting some fresh asparagus this week–sounds like time to make soup! Love how quick and easy this looks!

    1. My French Heaven says:

      Try the soup chilled the next day as a gaspacho. It is out of this world!! 🙂

      1. Deanna says:

        Excellent! I will do that!

  4. mredible says:

    Looks irresistible. We might be have white asparagus for the first time here this season, but we’ll have to wait for veal stock!

    1. My French Heaven says:

      You can use any kind of stock. Chicken will do quite well…

      1. mredible says:

        Ah! But I’m a curious cook… 🙂

  5. acrusteaten says:

    The best asparagus simply are simply the best!

    1. My French Heaven says:


  6. 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!::)

    1. My French Heaven says:

      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! 😉

      1. 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…

  7. PK Read says:

    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!

    1. My French Heaven says:

      Thanks! It really is a nice soup. I tried it chilled the next day and it was even better as a gaspacho…

  8. Joséphine says:

    Tout simple mais certainement délicieux.Asperge et parmesan :-).

    1. My French Heaven says:

      Merci Joséphine! Je crois que le parmesan (pourvu qu’il ne soit pas trop fort) améliore quasiment tous les plats…

  9. ciao! the simple steps make this recipe just the best. thanks.

    1. My French Heaven says:

      Cio! It’s really fast too and perfect for this season… 🙂

  10. ladyredspecs says:

    Simply delicious!

  11. Looks delicious, especially with that crouton.

    1. My French Heaven says:

      Croutons and parmesan make everything better! 😉

  12. Steve says:

    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.

    1. My French Heaven says:

      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…

      1. Steve says:

        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!

  13. That looks amazing!

    1. My French Heaven says:


  14. 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!

    1. My French Heaven says:

      It will also work really well with chicken stock! 😉

  15. ary says:

    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 !!

    1. My French Heaven says:

      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… 🙂

      1. ary says:

        merci du conseil, je tacherai de m’en souvenir

  16. juliabarrett says:

    This is almost too pretty to eat, but it looks too delicious not to. Wow.

    1. My French Heaven says:

      Thank you dear Julia! It really is delicious if you don’t mind the usual side effects 🙂

  17. I was just thinking about making this but wow! Yours looks amazing!! I’m definitely going to make your recipe this week! Thank you!! 🙂

    1. My French Heaven says:

      You should! It’s really fast too 🙂

  18. angica says:

    Sounds delicious…I’ll try it these days. Thank you for sharing this recipe.

    1. My French Heaven says:

      You are quite welcome Angica! Thanks for dropping by!

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