ReceptnaptárVelouté d'asperges (cream of asparagus soup)
Velouté d'asperges is one of the most elegant soups of spring: a silky, green, gently bittersweet asparagus cream that the French love to cook for guests and weekend lunches. The potato gives body, the cream gives velvetiness, and the asparagus gives the point of it all.
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Ingredients
Method
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- Trim off the woody ends of the asparagus (about 2-3 cm). Slice the stalks and set aside, and separate the tips (about 5 cm).
- Melt the butter in a pot over medium heat, cook the onion for 3-4 minutes until translucent, then add the potato and asparagus stalks.
- Pour in the stock, add salt and cook covered for 15-18 minutes, until everything is soft.
- Meanwhile, cook the asparagus tips in boiling salted water for 2-3 minutes, then put them in iced water to keep their colour.
- Blend the soup smooth with a hand blender, pass it through a sieve if needed, stir in the cream, lemon juice, nutmeg and white pepper, and heat through once more.
- Ladle into bowls and garnish with the asparagus tips and a drop of cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the asparagus tips separately and add them back only at the end. They keep their green colour and give the cream soup some texture.
- Do not throw away the woody ends. Simmer the stock with them for 15 minutes, then strain it, and it gives an exceptionally intense flavour.
- The secret of silkiness is thorough blending, even pressing through a sieve. A small knob of butter stirred in at serving helps too.
Frequently asked questions
Is it good with white asparagus?
Yes, the soup will be a little sweeter and more delicate. White asparagus must be peeled and cooked a little longer.
Can it be frozen?
The base without the cream can be frozen for 3 months. Add the cream after thawing.
Similar recipes
- Spargelcremesuppe (white asparagus cream soup) · German
- Puréed asparagus soup · Hungarian
- Spargel mit Sauce hollandaise (white asparagus with new potatoes and hollandaise) · German
- Asparagus soup with whole tips · Hungarian
- Asparagus with Butter Sauce · Hungarian
- Cream of mushroom soup with rye croutons (gribnoy krem-sup) · Russian
More french ideas
- Lobster bisque
- Soupe à l'oignon (French onion soup)
- Bouillabaisse (Marseille fish soup)
- Pot-au-feu (French boiled beef and broth)
- Velouté de potiron (cream of pumpkin soup)
- Soupe au pistou (Provençal vegetable soup with basil pistou)
- Potage Parmentier (cream of leek and potato soup)
- Velouté de champignons (cream of mushroom soup)
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