Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Cream soup Asparagus

Cream soup Asparagus

Cream soup Asparagus
Asparagus 55, 20 flour, butter 20, 75 milk, eggs (yolks) 1/8 pcs.

Heads of purified fresh or canned asparagus (15-20 g per serving) boil separately, the remaining white sauce asparagus cook for 20-25 minutes.
At the end of the cooking mass rub through a sieve, add the broth, bring to a boil once again fill with a mixture of egg yolks, milk and butter.
In the bowl of soup to put head serge.
This soup can also be prepared with milk.


  1. My friend would love this recipe. Going to forward this for her to check out.

  2. Yum! I am so fond of creamy soups. I have never tried making one with asparagus.

  3. Been seeing asparagus soup on all the menus these days since it's in season. Time to try making it myself!


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