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Asparagus parmentier soup

Author: Les Cultures de chez nous
Baking 30
Portions 8
Freezing No


  • 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
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  • Slice 1,25 cm (1/2 inch) at the bottom of each asparagus stem and throw away those 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 in the casserole. Add asparagus heads and cream then heat soup at low heat while stirring often. When the soup is 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