Chicken Asparagus Soup with Creme Royal

July 13, 2020
Chicken Asparagus Soup with Creme Royal

Whoever thinks that sugarless “Leche Flan” can be served with soup is in for a yummy surprise. This hearty soup is a ‘fiesta’ favourite of my grandmother Rosario ‘Charing’ Valdes Gonzalez. During those special days, like ‘Lola Charing’s’ birthday which fell on All Saints Day, or on Easter Sunday, she would have Chicken Asparagus Soup with Creme Royal prepared.

Some people think, when I serve it, think that I am using silken tofu and they are surprised that it’s not and that it’s sugarless Leche Flan or Creme Caramel without the Caramel.

The creme royal

Chicken Asparagus Soup with Creme Royal

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By Marianne de Leon Serves: 4 - 6
Prep Time: 30 minutes Cooking Time: 1 hour Total Time: 1 hour 30 minutes

Creamy chicken soup with asparagus bits and cubes of silky, savory egg flan called creme royal.


  • Creme Royal:
  • 4 whole eggs
  • 1 egg yolk
  • ½ cup milk
  • ½ cup water
  • ½ teaspoon sea salt
  • ¼ teaspoon MSG (optional)
  • Chicken Asparagus Soup:
  • ¼ cup (60 grams) butter
  • 1 cup chopped onions
  • 1 whole chicken - deboned and cut into ½-inch cubes
  • ¼ cup (35 grams) all purpose flour
  • 1 cup evaporated milk or fresh milk
  • 6 - 8 cups chicken broth (boil chicken bones with 1 onion quartered, 1 teaspoon whole peppercorns, 1 teaspoon salt, 2 bay leaves, and 8 cups water.)
  • 1 can asparagus soup
  • 1 can asparagus or 250 grams fresh asparagus - sliced into 1-inch pieces
  • 1 tablespoon sea salt
  • ½ teaspoon ground black pepper


Creme Royal:


Pre-heat oven to 350ºF (180ºC)


In a small bowl, combine all the ingredients and blend well without beating.


Pour into a buttered loaf pan.


Bake in a bain marie in the oven for 30 minutes. (Place in a bigger baking pan and fill with water up to 1 inch.)


Let cool then cut into 1-inch cubes.

Chicken Asparagus Soup:


In a large pot over low-medium heat, melt butter.


Sauté onions until wilted.


Add chicken and sauté for 2 minutes.


Sprinkle in the flour and continue to sauté for 2 minutes.


Add milk and chicken broth alternately (½ cup at a time), mixing well after each addition to prevent lumping.


Let boil for about 15 minutes, stirring occasionally.


Then add asparagus soup.


Stir continuously for about 5 minutes.


Stir in asparagus (if using fresh asparagus, boil soup another 5 minutes).


Reduce heat and stir in creme royal flan.


Season with salt, pepper and MSG.


Simmer about 2 minutes, then serve.

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