ASPARAGUS VELOUTE (VELVET SOUP, HOT OR COLD)
What is so great about Asparagus veloutes (soup) in the spring and summer you can eat it cold and in the fall and winter you can eat it warm and hot. My mom has made Asparagus soup since I was little and so have I, so when I bought my Gordon Ramsay cookbook, Cooking fo Friends I happended to notice a recipe for Asparagus veloute...
Provided by JoSele Swopes
Categories Soups
Time 45m
Number Of Ingredients 10
Steps:
- 1. Sort out 12 most attractive spears, cut off the tips to use for garnish. Roughly chop the rest and set aside.
- 2. Heat olive oil and 1/2 the butter in a large pot and add the chopped onion, chopped celery, and a seasoning of salt and pepper. Cook, stirring frequently with wooden spoon, till vegetables begin to soften, 4-6 min. Add the chopped asparagus and the thyme, and nutmeg, and stir over high heat until asparagus is tender but stillvibrant green, 3-4 min. Pour in just enough stock (chicken or vegetable) to cover and simmer for 2 min. Remove from heat.
- 3. Blend soup while it is still hot. Place 1/2 the vegetables in a food processor or blender using a slotted spoon, add 1 or 2 ladles of hot stock, and puree well, pour through a strainer or seive and repeat till all is complete. Discard pulp....Stir in remaining stock stirring in till well blended you will have a creamy consistency. Taste and adjust the seasoning if needed, add a little lemon juice if you like, do not over season, especially if you are serving cold...
- 4. When ready to serve add the cream, as not to scortch, just to a simmer. Meanwhile, saute the asparagus tips in the remaining butter with someseasoning in a hot frying pan or saute pan. Add a splash of water, cover the pan, and let the asparagus steam until just tender, 2-3 min.
- 5. Pour soup into warm bowls garnish with asparagus tips. Drizzle with a little olive oil over the top and serve immediately.
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ibrahim akofe
[email protected]This soup is the perfect way to use up leftover asparagus. It's easy to make and always a hit with my family.
Kxmatree
[email protected]Delicious!
Kenarjhay
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
Khumbo Kabera
[email protected]This soup was a bit too bland for my taste. I added some extra salt and pepper, and it was much better. I also think it would be good with a bit of grated Parmesan cheese or crumbled bacon on top.
Darius Robinson
[email protected]This soup had a strange aftertaste that I couldn't quite identify. I followed the recipe exactly, so I'm not sure what went wrong. Maybe it was the asparagus I used? I'll try it again with a different brand.
shyheim Charlot
[email protected]Meh.
Bipin Basnet
[email protected]This soup is a keeper! I love the simplicity of the ingredients and the ease of preparation. The soup is creamy, flavorful, and perfect for a light lunch or dinner. I served it with a side of salad and some crusty bread, and it was a delicious and sa
Humayun Ghani
[email protected]Yum! This soup was so good, I had two bowls! The asparagus flavor was delicate and subtle, and the creamy texture was perfect. I added a bit of grated Parmesan cheese to mine, and it was divine. I'll definitely be making this again.
krishan mandal
[email protected]Easy and delicious! I'm always looking for new ways to use up asparagus, and this soup fit the bill perfectly. It was simple to make and came out creamy and flavorful. I served it with a dollop of sour cream and some chives, and it was a hit with my
Symbarashe Joccomoe
[email protected]This soup is a 10/10! I used roasted asparagus instead of steamed for a deeper flavor. The soup was so creamy and flavorful, and the lemon added a nice brightness. I served it with a side of crusty bread for dipping, and it was the perfect meal for a
Wali m Muhammad Jan
[email protected]This asparagus velouté was a delightful surprise! I was skeptical about making a soup out of asparagus, but the flavors and textures came together perfectly. The soup was creamy and smooth, with just the right amount of tanginess from the lemon. I ad