Asparagus soup from The Complete Encyclopedia of Vegetables and Vegetarian Cooking: The Practical Cook's Guide to Every Type of Vegetable, with Over 300 Delicious Recipes (page 153) by Roz Denny and Christine Ingram

  • shallots
  • asparagus
  • chervil
  • light cream
  • milk
  • vegetable stock
  • EYB Comments

    Can substitute the book's "Vegetable stock" or water for vegetable stock, and half and half cream for light cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Vegetable stock" or water for vegetable stock, and half and half cream for light cream.

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