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Asparagus Velouté

Yields6 ServingsPrep Time30 minsCook Time25 minsTotal Time55 mins

Soup du jour!

Bruno Albouze Asparagus Velouté

 700 g Green asparagus Trimming / bottoms...
 20 g Olive oil
 60 g Shallot or onion, chopped
 60 g Celery ribs
 10 g Garlic, germ removed & minced
 80 g White wine
 1000 g Chicken, or veggie stock
 100 g Potato
 100 g Spinach Approximately
 50 g ButterOr, 80g heavy cream
1

Green asparagus velouté can be served hot, or cold. Use asparagus scraps and botttoms, add some whole if not enough. Sweat shallots with celery, and olive oil in a large sautoir for about 5 min on medium heat. Season with some salt/pepper and continue cooking for a couple of minutes without coloring. Add garlic and cook until fragrant. Add asparagus, and drizzle more olive oil if needed. Stir up and cook for about 10 min. Deglaze with wine, and cook until most wise is evaporated. Add chicken stock (to cover), and potatoes scraps or cut into small pieces. Bring to a boil, over and cook for 20 minutes. Remove the lid, and turn the heat off. Since asparagus is a fibrous vegetable, you need a powerful blender (look up my Shop Page). Make 2 batches. Give a great emulsion each time adding butter or cream (skip it if in diet) during mixing. Throw in there some spinach to make it greener (add just enough for the color). Sieve soup over a large saucepan. Taste and readjust seasoning. Reheat velouté and serve. Garnish with blanched asparagus shavings, heads, parmesan, croutons etc.. Store asparagus velouté in sealed container in the refrigerator. Reheat and blend before serving – Enjoy!

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