Cream of Asparagus Soup

Serves 4 -6


  • 3 qt Saucepan

  • Small Skillet or Saute Skillet

  • Food Processor


  • 2 lbs fresh asparagus

  • 6 cups of chicken stock

  • 9 tbsp olive oil

  • 2 tbsp onion (#2 cone)

  • 2 egg yolks

  • 1 tsp salt

  • 2/4 heavy cream

  • 6 tbsp flour

  • dash of white pepper


  • Peel each asparagus stalk, removing skin and tough outer flesh.

  • Cut stalks in 1/2" lengths and set aside.

  • In saucepan, bring chicken broth to whistle with salt over moderate heat.

  • Drop in asparagus and cook slowly 5 to 8 minutes or until just tender.

  • Drain stock into bowl, reduce heat to low and set tips aside.

  • In same saucepan, add 5 tbsp olive oil over medium heat.

  • Stir in flour - stirring constantly for a minute or two. Do not brown.

  • Remove from heat, cool slightly, pour in stock and whisk together until stock and roux are blended.

  • Return to low heat - cook until soup is thicken s and is perfectly smooth.

  • Lower heat to simmer.

  • Stir in cut - up asparagus stalks and onions.

  • Cook over medium heat for 3 minutes.

  • Stir into soup base and cook over low heat.

  • Puree the soup through a food mill into mixing bowl and then through a fine sieve and back into the pan.

  • Blend egg yolks and cream together in medium size mixing bowl, sing wire whisk.

  • Whisk in the pureed soup, a couple tbsp at a time until fi cup has been added.

  • Now whisk the warmed egg yolk and cream mixture into the soup.

  • Bring to a boil and cook for 30 seconds, stirring constantly.

  • Remove from heat and stir in 2 tbsp olive oil.

  • Season with salt and white pepper to taste.

  • Add reserved asparagus tips and ladle soup into a tureen or serve individually.