France Velouté d’Asperges (Asparagus Soup)
Velouté d’asperges is a classic French soup that epitomizes the elegance of French cuisine. Known for its silky texture and delicate flavor, this soup is a celebration of the vibrant green asparagus spears that signal the arrival of spring. Originating from the French culinary tradition of veloutés, which are smooth and creamy soups, this dish is often served as an elegant starter. With its vibrant color and refined taste, velouté d’asperges is a delightful addition to any meal.
Recipe Servings: 4–6
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (450 g) fresh asparagus, trimmed and chopped
- 2 Tbsp (30 ml) olive oil or butter
- 1 medium onion, finely chopped
- 4 cups (1 L) vegetable stock
- ½ cup (120 ml) heavy cream
- Salt, to taste
- Black pepper, to taste
- Fresh chives (optional for garnish)
- Croutons (optional, for garnish)
Directions
- Trim the tough ends from the asparagus spears and discard. Chop the remaining stalks into 1-inch (2.5 cm) pieces. Reserve a few tips for garnish, if desired.
- Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
- Add the chopped asparagus (except reserved tips) to the pot and cook for 2–3 minutes, stirring occasionally. Pour in the vegetable stock, bring to a boil, and then reduce the heat to low. Simmer for 10–15 minutes, or until the asparagus is tender.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender. Return the blended soup to the pot.
- Stir in the heavy cream and season with salt and black pepper to taste. Reheat gently if necessary, but do not let the soup boil after adding cream.
- If using reserved asparagus tips, blanch them in boiling water for 1–2 minutes, and then rinse under cold water. Use them as a garnish along with fresh chives or croutons.
- Ladle the soup into bowls and garnish as desired. Serve warm with crusty bread or as a standalone appetizer.
Notes
- To intensify the asparagus flavor, add a few celery stalks or a leek to the sautéed vegetables.
- Make ahead and store in the refrigerator for up to 3 days, reheating gently before serving.
Copyright © 1993—2024 World Trade Press. All rights reserved.