Recipe. Cream of Asparagus Soup
1 h 30 min

Cream of Asparagus Soup

Delicious and good for the waistline. 

3 votes 326
Average: 3.2 (11 votes)

Ingredients For

  • Aspergus
    Fruits & Vegetables
    PDO White Landes Asparagus
    400 g See the article
  • Duck Breast green background
    Meat products
    PGI Landes Free-Range Duck Breast Fillet
    12 Slices See the article
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    20 cl See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    50 g See the article
  • 10 ml
  • 150 gr
  • 1 l
  • 100 gr

Peel the asparagus. Cut into 1.5 inch sections and remove 1 inch from the base. In a cocotte, brown the asparagus pieces in 1/2 stick of butter and 2 tsp oil for 5 minutes.  

Add the finely chopped onion half. Add salt. 

Pour the chicken bouillon over the top and add the rice. Cover and let simmer for 20 minutes. 

Toast the slices of dried duck breast fillet in a skillet for 2 to 3 minutes. 

Score the skin and fat

Using a long knife, deeply quarter the skin. Be careful, though! Make sure you cut the skin and fat without scoring the dark red muscle beneath. 

In a blender or using an immersion blender, blend the soup with 3/4 c of crème fraîche. Add salt and pepper. Pour into verrines or small bowls and lay the slices of toasted duck breast on top. Serve immediately.

Pair with

PDO Cheverny Blanc.

Maine Lobster
Maine Lobster
PDO Poitou-Charente Butter
PDO Poitou-Charente Butter
See Recipe