Veloute D'asperge
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Veloute D'asperge
For a lovely, elegant, yet easy soup, try this upscale
Cream of Asparagus recipe.
For the finest texture, puree very well in a blender and
then strain through a sieve before adding the cream.
Veloute D'asperge
1/4 cup unsalted butter
2 1/2 pounds asparagus, trimmed and chopped
1 white potato, peeled and cut in 1/2" pieces
2 cloves garlic, minced
1/3 cup fresh Italian parsley, chopped
3 cups chicken stock or broth
1/2 cup whipping cream, evaporated milk or half & half
1. Melt butter in a large saucepan over medium heat.
2. Add asparagus, potato and garlic and saute for about 8 minutes
until vegetables begin to soften. Stir in parsley.
3. Add stock and bring to a boil. Reduce heat and simmer until vegeatble are very tender, about 30 minutes
4. Working in batches, purees soup in a blender until smooth; return to saucepan. Add cream and bring to a simmer.
5. Season to taste with salt and pepper.
For a nice presentation serve this in a shallow white bowl. Place
three or four lightly steamed asparagus tips in the center of each
bowl and sprinkle with fresh chopped parsley.
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| Carma Spence-Pothitt |
