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Asparagus creamy soup

Author: Les Cultures de chez nous
Crème d'asperges
Preparation 15
Baking 45
Portions 8
Freezing No


  • 45 ml (3 tablespoons) of vegetable oil
  • 2 large onions, chopped into chunks
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • Garlic, up to taste
  • 1 package of Les Cultures de chez nous asparagus, chopped into 4 chunks (keep tops for garnishing)
  • 2 potatoes, chopped into chunks
  • 2 liters (8 cups) of homemade or any other type of chicken broth
  • 15 ml (1 tablespoon) of Bovril Knorr chicken concentrate
  • 15 ml (1 tablespoon) of poultry seasoning
  • 1 branch of thyme
  • 125 ml (1/2 cup) of cooking cream
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  • In a cauldron, heat oil. Cook onions, potatoes and Les Cultures de chez nous sliced leeks for 5 minutes at medium heat. Salt and pepper. Add garlic and cook for 1 minute.
  • Add asparagus chunks (without heads) and brown for 2 minutes.
  • Soak with chicken broth. Add chicken Bovril Knorr, thyme and poultry seasoning. Bring to a boil. Cover and simmer with low boils for 30 minutes.
  • When all vegetables are tender, set in the mixer till it gets a smooth texture. Set in a medium sized sieve. Put back into the cauldron. Add asparagus tops and cook for 5 minute (until tenderness).
  • Before serving, beside heat, add cooking cream and mix well. Serve with croutons.

Chef's notes