Cream of fresh green asparagus soup (Potage, crème d'asperges vertes) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • asparagus
  • heavy cream
  • onions
  • milk
  • egg yolks
  • EYB Comments

    Can be hot or cold.

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 be hot or cold.

  • Delys77 on October 31, 2011

    Spencer prefers this to the cream of mushroom. You didn't sieve which made it more fibrous but the texture was still good. Very understated but delicious nonetheless

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.