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Asparagus Velouté Recipe

French · Soup · 45 min total

A classic French soup made from fresh asparagus, velvety smooth and delicately flavored with a touch of cream. Perfect as a starter for a spring dinner.

Ingredients

• 1 lb fresh green asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cups chicken or vegetable broth
• 1 cup water
• 1/2 cup heavy cream
• Salt and white pepper to taste
• 1 tbsp lemon juice (optional)
• Fresh chives or tarragon for garnish (optional)

Instructions

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add asparagus pieces and cook, stirring occasionally, for 3-4 minutes.
3. Pour in broth and water. Bring to a boil, then reduce heat and simmer until asparagus is tender, about 10-12 minutes.
4. Remove from heat and let cool slightly. Using an immersion blender, puree the soup until smooth. (Alternatively, blend in batches in a countertop blender.)
5. Return soup to pot. Stir in heavy cream and heat gently over low heat. Do not boil.
6. Season with salt and white pepper to taste. Add lemon juice if desired for brightness.
7. Ladle into bowls and garnish with fresh herbs if using.

Tips

• For a vegan version, substitute butter with olive oil and use coconut cream or cashew cream instead of heavy cream.
• This soup can be served chilled as a cold soup in summer.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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