Cream of white asparagus soup from Mechelen (Mechelse aspergesoep / Velouté aux asperges de Malines) from Everybody Eats Well in Belgium Cookbook: 250 Recipes from a Rich Culinary Tradition by Ruth Van Waerebeek and Maria Robbins

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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 made with green asparagus, but will be totally different soup.

  • wkhull on October 14, 2018

    Did not have chervil, so substituted ~1/4 C chives. Also, did not peel asparagus. Still ended with a very creamy, smooth soup. Rich and singular tasting; wish it had more depth.

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