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Asparagus Cream Soup Classic

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Asparagus Cream Soup Classic

The perfect asparagus cream soup classic recipe with a picture and simple step-by-step instructions.

  • 1000 g Asparagus
  • 1500 ml Water
  • 100 g Butter
  • 200 ml Cream
  • 50 g Flour
  • 10 g Salt
  • 3 g Sugar
  • 0,5 g Pepper White
  • 0,5 g Tarragon, dried
  • 5 ml Lemon juice
  1. Peel the asparagus and cut into small pieces
  2. Boil the asparagus waste in 500 ml of water
  3. Melt the butter and stir in the flour
  4. Deglaze with decoction water, 1000 ml water, asparagus and cream and cook for 20 minutes
  5. Season to taste with spices and lemon juice
Dinner
European
asparagus cream soup classic

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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