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Recipe for :

Cream of Asparagus Soup

This recipe comes from Chef Patrick who has travelled the world using his culinary arts and learning new skills. There is more about Patrick on his Biography page (click here) and of course a lot more of his adventures on his own website, and I do mean adventures.To visit his website click here.


8 cups Chicken Stock, strong flavored
4 cups Asparagus Stems, course chopped
1 cup Asparagus Tips, diced
1/2 medium Onion, course chopped
1 tablespoon crushed Garlic
1/8 teaspoon Black Pepper
2 Teaspoon Fish Sauce
1 Can Evaporated Milk
8 Tablespoons Roux

  • Combine all the ingredients except Asparagus tips, evaporated Milk and Roux, to a large pot.
  • Bring to a boil and cook until tender.
  • Put stock in blender and purée.
  • Return to stock pot and add evaporated Milk and Asparagus Tips.
  • Bring to boil.
  • Reduce to simmer and cook ten minutes.
  • Slowly add Roux a tablespoon at a time mixing thoroughly until desired thickness is reached.

Chef Patrick