Asparagus veloute soup recipe
Recipe for asparagus veloute soup
Prepare a white roux with 40 g (1 1/2 oz,3 tablespoons) butter and 40 g (1 1/2 oz, 6 tablespoons) flour. Moisten with a generous 750 ml (1 1/4 pints, 3/4 cups) chicken consomme. Cut 400 g (14 oz) washed asparagus into pieces, blanch for 5 minutes in boiling water, drain and then simmer with 40 g (1 1/2 oz, 3 tablespoons) butter for about 10 minutes. Reduce to a puree in a food processor or blender and add to the consomme. Dilute with a little consomme to obtain the desired consistency and heat. Remove from the heat and thicken the soup with a mixture of3 egg yolks beaten with 100 ml (4 fl oz, 7 tablespoons) double (heavy) cream. Finally, whisk in 75 g (30z, 6 tablespoons) butter. Reheat but do not boil. Garnish with cooked asparagus tips and chopped parsley.