Ingredients

  • 24 asparagus
  • 120 ml (120 gr) of Paris mushrooms
  • 1 medium size leek's white
  • 20 ml (20 gr) of butter
  • 500 ml (2 cups) of fresh cream
  • 1/4 of poultry broth
  • Salt and pepper
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Preparation

  • With a peeler, peel asparagus from head to toe. Wash to wash off any sands residue. Tie up in package of 6 or 8.
  • Cook in a large casserole (in 5 liters of salted boiling water for 8 minutes). Prepare a container filled with fresh water and ice. Soak asparagus to stop the cooking, wich will avoid heads to break down. Part asparagus top (about 7 to 8 cm) from its tail. Conserves tops for another recipe while setting aside somes for bowls garnishing. Wash or peel mushrooms and mince. Finely mince leek and carefully wash. Sweat leek and mushrooms with butter. Add asparagus tails. Browns. Soak with broth and cream then let slowly stew for 15 to 20 minutes.
  • Then set in the mixer to avoid any asparagus filaments. The creamy soup should be served cold.

Chef's notes

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