Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France)

“I know there are already many variations on the asparagus soup theme here on RZ, but ... every yr at this time, I think of Andi of LMF, her abundance of fresh asparagus, her love of Maryland crab & "Sat Lunch at the Farm". This recipe found in *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen met my goal in all ways. Per the intro, " The word *Argenteuil* in any French recipe almost always indicates asparagus, being the town in north-central France famed for this superb seasonal delicacy." *Enjoy* !”
4-6 Bowl or Cup Soup Servings

Ingredients Nutrition

  • 3 lbs fresh asparagus (trimmed of woody ends & cut in 1-in pieces)
  • 2 tablespoons butter
  • 6 cups chicken stock
  • 2 tablespoons cornstarch
  • 12 cup whipping cream
  • salt & freshly ground black pepper (to taste)
  • 8 ounces white crab meat


  1. Melt butter in a saucepan over med-high heat. Add asparagus & cook 5-6 min, stirring freq till the asparagus is bright green but not browned.
  2. Add stock & bring to a boil over high heat, skimming off any foam that rises to the surface. Simmer over med-heat for 2-4 min till the asparagus is tender, but crisp.
  3. Reserve 16-18 asparagus tips for garnishing. Season to taste w/salt & pepper, cover & continue cooking for about 15-20 min till asparagus is very tender.
  4. Puree the soup using a blender food proc or "magic bullet". Return soup to the saucepan & bring to a boil over med-high heat. Blend cornstarch w/2-3 tbsp cold water & whisk into the boliing soup to thicken. Then gradually stir in the cream, adjust seasonings to taste & serve immediately as below.
  5. *To Serve* ~ Ladle soup into bowls & top w/2 oz crab meat + a few of the reserved asparagus tips. ~~ The # of servings or serving size was not given, so I estimated 4 bowl size servings or 6 cup size servings.

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