Potage Crème d'Asperges Recipe | French Recipes | PBS Food Potage Crème d'Asperges Recipe | French Recipes | PBS Food PBS-search PBS-down_caret PBS-down_caret PBS-down_caret PBS-down_caret FacebookTwitterYouTubePinterestTumblrInstagram

Step 1

DirectionsAdd 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.

Step 2

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