Savour the delicate flavours of asparagus in this creamy Potage Argenteuil, a classic French soup perfect for any occasion.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Ingredients
Soup Base
Instructions
Sauté Aromatics
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté for 5 minutes until the onion is soft and translucent.
Pro tip: Stir frequently to prevent the garlic from burning.
Cook Asparagus
Add the chopped asparagus to the pot and cook for another 5 minutes, stirring occasionally.
Pro tip: Ensure the asparagus is evenly coated with the butter and onion mixture.
Simmer Soup
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes or until the asparagus is tender.
Pro tip: Cover the pot partially to retain moisture while allowing steam to escape.
Blend Soup
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
Pro tip: Be cautious when blending hot liquids; allow steam to escape to prevent pressure build-up.
Add Cream
Stir in the heavy cream and season with salt and pepper to taste. Heat the soup gently over low heat, but do not let it boil.
Pro tip: For a richer flavour, use half-and-half or milk if desired.
Serve
Ladle the soup into bowls and garnish with a drizzle of cream or fresh herbs if desired. Serve hot.
Tips & Tricks
Serving Suggestions
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