Recipe. Cream of Asparagus Soup
1 h 30 min

Cream of Asparagus Soup

Delicious and good for the waistline. 

Rate this recipe! 326
Average: 3.5 (10 votes)

Ingredients For

  • Aspergus
    Fruits & Vegetables
    PDO White Landes Asparagus
  • Duck Breast green background
    Meat products
    Landes Free-Range Duck Breast Fillet
    12 Slices See the article
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    0.74 c See the article
  • 0.50 c
  • 2 tps
  • x0.50
  • 1 l
  • 1.50 c

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. 

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


Pair with

PDO Cheverny Blanc

Puy Lentils (PDO)
Puy Lentils (PDO)
PDO Espelette Pepper
PDO Espelette Pepper
See Recipe