Consider providing herbed goat cheese balls in lieu of croutons or asparagus spears as the condiment.


  • ¼ cup butter
  • ¼ cup flour
  • 2 quarts chicken or veal broth, heated
  • 2 bunches fresh asparagus stems, peeled
  • 1 quart heavy cream
  • salt and pepper, to taste
  • diced croutons


1. Heat the broth and set aside. Use a heavy saucepan to make a sauce velouté: melt butter, stir in flour with wooden spoon or wire whisk, and cook on medium low heat for 5 minutes. Slowly pour in hot broth, stirring with whisk to prevent lumps from forming.
2. Add peeled asparagus stems cut into small pieces. (Save tips and upper stalks to be steamed and served with a first or a main course.)* Simmer asparagus stems in broth for 1/2 hours.
3. Purée soup in blender or food processor. Strain, if necessary, to give a smooth appearance. Do not force through the strainer (chinois). Add cream , which can be put in before or after straining.
4. Reheat on low heat or in double boiler. Serve with diced croutons.
5. * A few asparagus tips can be blanched until al dente or used raw and sliced thinly on the diagonal to use for garnish.



MacGourmet downloadCream of asparagus soup. To import, drag image to your MacGourmet recipe box.


René Verdon


Servings: 12
Yield: 12