Asparagus Velouté
Asparagus Velouté is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Wash the asparagus.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWash the asparagus.
Cut 2 inches (5 cm.) off the tips and save them for another use.
Do not peel the stalks but cut them into 15-inch (3-cm.) pieces.
Bring the stock or broth to a boil in a soup pot.
When it bubbles, add the asparagus pieces and sugar.
Turn down the heat, cover, and simmer for 20 minutes.
Blend and pass through a fine strainer (a chinois if possible), pressing on the solids with a spoon to extract as much liquid as possible.
Put the soup back in the pot, bring back to a boil, and boil about 30 minutes more.
Thoroughly mix the cornstarch in a bowl with 1 tablespoon cold water.
Beat the yolk and cream together in a bowl large enough to hold all the soup.
When the soup in the pot has been reduced by about half, whisk in the cornstarch mixture.
Boil for 1 minute, whisking constantly, and then gently pour everything into the bowl with the egg-cream mixture, whisking as you pour.
Pour the contents of the bowl back into the soup pot and heat very gently in order to thicken.
Stir with a spatula and turn off the heat at the first sign of boiling.
Season with salt as necessary.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.