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10-03-2011, 08:06 AM
Cream of white asparagus soup recipe White aparagus veloute: 8 bunches: Trimmings, stalks and back ends of the asparagus – blanched, reserved to one side (no need to refresh). The spear and good centre stalks can be blanched and refreshed and used in garnish either for other dishes or a few to garnish the soup.... Read MoreCream of white asparagus soup recipe is a post from: Grant Hawthorne


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South Africa Info Forums > Your Resources > Your Food and Entertainment > Food Matters > Cream of white asparagus soup recipe