HomeOur recipesAsparagus

Asparagus with oyster creamy soup

Author: Les Cultures de chez nous
Preparation 20
Baking 20
Portions 4
Freezing No


  • 15 ml (1 tablespoon) of olive oil
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 liter (4 cups) of vegetables broth or chicken broth
  • 1 peeled potato sliced in two
  • 1 pinch of salt
  • 500 gr (1 pound) of fresh trimmed asparagus
  • 12 oyster, fresh with shells or canned and drained
  • 30 ml (2 tablespoons) of cooking cream
  • Pepper
  • Sprig of chervil or fresh parsley
LeeksFind our bag in yourlocal grocery store

This week's specials


  • In a large casserole, heat oil at medium heat. Add Les Cultures de chez nous sliced leeks and cook, while stirring from time to time, for 8 minutes or till they're soft (do not roast). Add vegetables broth, potato and salt. Bring to a boil. Reduce heat and simmer for 10 minutes or till vegetables tenders.
  • Chip oyster and drain (filter oyster liquids). Divide oyster and filtered liquids into four bowl soup. Set aside.
  • In the mixer, reduce vegetables mixture into puree, many time if needed. Set again the mixture in the casserole. Bring to a boil. Add cream and mix. Salt and pepper.
  • Divide asparagus cream over oyster set aside. Garnish each portion with chervil and serve right away.

Chef's notes