Cream of Asparagus Soup (Crème Argenteuil)


JWU College of Culinary Arts

10 servings

Serving Size
8 ounces (225 grams)

Recipe ID

US standard
4 ounces
115 grams
Shallots, peeled, diced brunoise
4 ounces
115 grams
Celery stalks, washed, trimmed, medium diced
4 ounces
115 grams
2 pounds
905 grams
Flour, all-purpose
6 ounces
170 grams
Vegetable or chicken stock, heated to a boil
2 ½ quarts
2.4 liters
To taste
To taste
Heavy cream
6 ounces
177 milliliters
  1. Gather all the ingredients and equipment.
  2. Prepare the asparagus: Trim away the woody ends, peel the lower 2/3 of the spears, cut 1 ½” pieces from asparagus tips. Reserve the stems and chop. Blanch tips in salted chicken stock until tender. Shock in ice water. Reheat the tips just before service.
  3. In a stockpot, melt 3 ounces (85 grams) of the butter, and sauté the shallots until they are translucent. Add the celery and the asparagus stems, and continue to sauté for 10 minutes. Do not brown.
  4. Dust with the flour, and cook for a few minutes more to remove the raw flavor from the flour.
  5. Pour the boiling vegetable or chicken stock slowly over the vegetables, stir thoroughly and cook until the asparagus stems are tender.
  6. In a food mill, hand blender, blender or food processor pureé the soup. Strain the pureé through a large-holed chinois, and return to a saucepan. Heat to a boil, and season to taste, adjust to consistency.
  7. Temper the heavy cream and add to the soup. Heat to a boil. Hold at 135°F (57°C) or higher.
  8. To serve, place the tips in a preheated soup cup, and ladle in the soup. Serve with croutons.