HomeOur recipesAsparagus

Asparagus parmentier soup

Author: 
Share
Asperges
Preparation -
Baking 30 min.
Portions 8
Freezing No
Ingredients
Preparation

Ingredients

  • 1 pound (550 ml) of fresh asparagus
  • 4 peeled and sliced large potatoes
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 crushed garlic cloves
  • 10 ml (2 teaspoons) of concentrated poultry broth
  • 2,5 ml (1/2 teaspoon) of tarragon
  • 2,5 ml (1/2 teaspoon) of chervil
  • 1,25 liter (5 cups) of water
  • Salt and pepper up to taste
  • 375 ml (1 1/2 cup) of cooking cream
LeeksFind our bag in yourlocal grocery store

This week's specials

Preparation

  • Slice 1,25 cm (1/2 inch) at the bottom of each asparagus stem then throw these small chunks. Slice each asparagus in two to obtain asparagus heads of 4 cm (1/2 inch) of lenght. Set asparagus stem in a large casserole then set aside heads for later on.
  • Add potatoes, Les Cultures de chez nous sliced leeks, garlic, broth concentrated, both herbs and water in the large casserole. Salt and pepper up to taste then mix. Bring to a boil then lower heat at medium low. Cover and simmer for 30 minutes.
  • Meanwhile, cook asparagus heads into shallow water until "al dente". Drain right away then set aside. Reduce soup into puree with a blender and set back into casserole. Add asparagus heads and cream then heat soup at low heat while stirring often. When soup hot, rectify seasoning and serve right away into individual bowls. Garnish each portion with a bit of cream then accompany with fresh bread.

Chef's notes