Crème d’Argenteuil or Asparagus Cream – Stangenspargel-Cremesuppe

Remove the peel from the asparagus spears, cut them into pieces and blanch (scald) for 8 minutes. Drain and pour into the boiling cream soup. Cook until the asparagus spears are tender. Strain through a fine sieve, firmly squeezing the asparagus sections so that an asparagus puree is strained through the sieve. Bring back to a boil (keep warm in a bain-marie if necessary) and stir in whipped cream to thicken just before serving. If the soup becomes thick, thin it with a little boiling milk. Taste, season if necessary and bring to the table in a well heated soup bowl.

Translator’s note: Make the requested cream soup with 50 g of butter and 50 g of flour. Mix the flour and pour in 1 liter of milk as if to make a velvet soup, stir until smooth and let it bubble.

From P. Bocuse: The new kitchen. Düsseldorf, Vienna 1977. p. 142

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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