Cream of asparagus soup from Joy of Cooking (75th Anniversary Edition 2006) (page 144) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • asparagus
  • heavy cream
  • Show all ingredients...
  • Serves : about 5 cups

  • EYB Comments

    Can substitute chicken broth or light stock of your choice for poultry stock, half-and-half or milk for heavy cream, and black pepper for white pepper.

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 chicken broth or light stock of your choice for poultry stock, half-and-half or milk for heavy cream, and black pepper for white pepper.

  • emiliang on April 14, 2013

    A nice, springtime soup, especially if you add some fresh shelled peas when you add the asparagus and you have it with some homemade croutons. I substituted a leek for the onion. The recipe doesn't call for either celery or nutmeg. The EYB index is wrong in that regard.

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