Recipe: Potage Crème d’Asperges
- Written by PBS Food
- Category: Lets Eat
- Published: 23 December 2016
In her seminal book Mastering the Art of French Cooking, Julia Child includes three variations of her Potage Parmentier recipe followed by a section which lists vegetables that can be added or substituted to come up with dozens of variations. Culinary consultant Marc Matsumoto developed an updated version of the classic.
- 1 tablespoon butter
- 1/2 onion, minced
- 6 ounces asparagus, roughly chopped
- 1 cup whole milk
- 1 cup chicken stock
- 1/3 cup cooked short grain rice
- salt and pepper to taste
- white truffle oil (optional)
- Add the butter to medium-sized saucepan and melt over medium heat. Add the onions and sauté until they are soft and just starting to brown around the edges.
- Add the asparagus, milk, chicken stock and rice. Simmer over medium low heat for 10 minutes, or until the asparagus and rice are soft.
- Pour the soup into a heat-safe blender, cover the lid with a towel, and holding the lid down firmly with the towel, start blending on low speed and slowly increase to high.
- You need to be very careful when blending hot liquids because the sudden release of steam when the blender is started has the tendency to blow the top off the blender spraying you and your kitchen with hot liquid. If you don’t have a heat-safe blender or you’re worried about making a mess, just let the soup cool a bit before adding it to the blender.
- Once the soup is smooth, return it to the pot and reheat over medium-low heat. Salt and pepper to taste. For an extra decadent soup, finish the soup with a few drops of white truffle oil after its been plated.