Velouté d'asperges
Asparagus soup
Velouté d'asperges: Loire and Alsace spring asparagus soup made from the stalks and tips
Velouté d'asperges is a spring soup from the Loire valley and Alsace, the two great asparagus regions of France, made in April and May when white and green asparagus are sold in bundles at every market. The woody ends and peelings are simmered into a quick stock, the stalks are cooked in it and blended with cream, and the tender tips are kept whole to float on top. The common mistake is throwing the peelings away, when they carry most of the flavour. Chef's tip: strain the soup through a fine sieve after blending; asparagus fibres can make it stringy.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅔ lb green or white asparagus
- 4 ¼ cups water
- ⅞ oz butter
- 2 shallotschopped
- 1 small baking potatopeeled and diced
- ¾ tsp salt
- ¼ cup double cream
- 1 tsp lemon juice
- 1 pinch ground white pepper
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Method
0/4 doneStep 1: Snap the woody ends from the 1 ⅔ lb green or white asparagus and peel the stalks if using white asparagus. Cut off the tips and set aside; chop the stalks.
5 minStep 2: Simmer the ends and peelings in the 4 ¼ cups water for 10 minutes, then strain this quick stock and discard the trimmings.
10 minStep 3: Melt the ⅞ oz butter and soften the 2 shallots for 3 minutes. Add the chopped stalks, 1 small baking potato, the stock and ¾ tsp salt and simmer for 12 minutes until tender. Drop in the tips for the last 3 minutes, then lift them out with a slotted spoon.
15 minStep 4: Blend the soup, strain it through a fine sieve, stir in the ¼ cup double cream, 1 tsp lemon juice and 1 pinch ground white pepper and serve hot with the tips on top.
3 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 6 g
- Carbs
- 14 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does velouté d'asperges take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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