I made this soup for a holidaydinner, using the following recipe from The Hows and Whys of French Cooking by Alma Lach and it was very good. In the past I have also substituted broccoli.
Cream of Asparagus Soup
POTAGE CREME D'ASPERGES VERTES
[ Basic Cream of Asparagus Potage ]
Cream potages are normally made from nonstarchy vegetables and thickened with flour. They are best when the vegetables are simmered in butter and the liquids are added after the vegetables are done. The liquid used may be chicken consommé, milk, water, or a combination of these, but seldom water, alone. Cream soups are finished with cream, garnished with pasta, pieces of vegetable from which the potage is made, or combinations of these.
2 leeks
2 cups chicken stock
2 yellow onions, sliced
3 cups milk
1/4 pound butter
2 teaspoons salt
2 pounds fresh asparagus (or 2 packages frozen spears)
1 tablespoon sugar
4 tablespoons flour
1/8 teaspoon white pepper
1 cup water
1 cup creme fraiche or whipping cream
1. Wash leeks. Slice, using about 2 inches of the green tops. Add leeks and onions to saucepan with the butter. Cover and simmer 30 minutes.
2. Wash fresh asparagus. Cut off tough ends of stalks. Cut tips from stalks, or from frozen spears, 1 inch long. Cook tips separately in water seasoned with salt, sugar, and butter. Cook 3 minutes. Put on plate ready to use. Slice stalks. Add stalks to onions and leeks in saucepan and cook covered 10 minutes. Stir in flour and cook a few minutes. Add water, stock, milk, salt, sugar, and pepper. Cook-stir until slightly thickened.
3. Press stalks and potage through food mill. Use liquids to keep pulp moist and it can be pressed through easily.
4. When ready to serve, mix creme and about 1 cup potage, then pour back into saucepan. Heat, but do not boil. If mixture is too thick, thin with milk or cream to the consistency of light cream. Pour into soup tureen and garnish with cooked asparagus tips.
VARIATIONS
To change the vegetable in the Cream of Asparagus Potage is to create a different soup.
POTAGE CREME DE LAITUES [ Cream of Lettuce ]
Substitute 2 small heads of Boston or 3 heads of Bibb lettuce for the asparagus. Cut lettuce into shreds (chiffonade). Save some green lettuce shreds for garnishing. When leeks and onions are done (after 30 minutes), add the lettuce and simmer 5 minutes. Add flour, cook a few minutes, then add liquids (except creme), and seasonings. Cook-stir until slightly thickened. Press through food mill. Add creme, heat, pour into tureen and garnish with chiffonade-cut green lettuce, and serve.
POTAGE CREME DE CHAMPIGNONS [ Cream of Mushroom ]
To cooked leeks and onions add 1 pound cleaned and sliced mushrooms, instead of asparagus. Cover and simmer 10 minutes. Add flour, cook a few minutes, then add liquids (except creme), and seasonings. Cook-stir about 10 minutes, then press through food mill. Add creme and serve potage garnished with carved mushrooms.
POTAGE CREME DE CRECY [ Cream of Carrot ]
Peel and slice 6 carrots very thin. Omit onions, or if leeks are not available use onions, but do not use both onions and leeks. Sauté carrots in the butter along with the leeks for about 30 minutes. Add flour, then liquids (not the creme) and seasonings. Cook-stir 10 minutes, then press through food mill. Finish with creme. Garnish with l/2 cup cooked rice.