French asparagus soup puree, Argenteuil style
4 servings
30 minutes
French asparagus purée soup à l'Argenteuil is an exquisite and delicate culinary masterpiece of French cuisine. Its history traces back to the Argenteuil region, known for its fertile lands where the best asparagus is grown. This soup captivates with its refined taste and velvety texture created by a blend of butter, ripe onions, and delicate cream. Asparagus adds freshness and lightness, while chicken broth enriches the flavor depth. The result is an elegant dish that can be served as a first course at a formal dinner or as a light lunch. Perfect with crispy baguette and white wine, this soup embodies French gastronomic art where every detail matters.
1
We take asparagus, clean it, and cut it into small pieces.
- Asparagus: 500 g
2
We chop the onion finely.
- Onion: 80 g
3
Fry the onion for 5 minutes in 3 tablespoons of butter.
- Butter: 6 tablespoons
4
Melt the remaining butter in a pot and add flour and pepper.
- Butter: 6 tablespoons
- Wheat flour: 2 tablespoons
- Ground allspice: 0.1 teaspoon
5
Now, while stirring, we pour in the chicken broth and bring it to a boil.
- Chicken broth: 2 glasss
6
We place the asparagus, cover it, and cook on low heat for 20 minutes.
- Asparagus: 500 g
7
Strain the broth, pass the remaining residue through a meat grinder, sieve it (a blender can also be used), and mix it with the broth.
8
Now the only thing left is to pour in the cream, heat it up, and salt to taste.
- Single cream 10% fat: 2 glasss
- Chicken broth: 2 glasss
