📝 About This Recipe
This elegant Velouté d’Asperges is the quintessence of French springtime, celebrating the delicate, earthy sweetness of young green asparagus. Unlike a rustic purée, a true velouté is defined by its 'velvety' texture, achieved through a light roux and a finishing touch of rich crème fraîche. This soup is a masterclass in balance, offering a sophisticated starter that is both light enough for a garden lunch and decadent enough for a formal dinner party.
🥗 Ingredients
The Asparagus
- 2 pounds Fresh Green Asparagus (woody ends trimmed and discarded)
- 1 teaspoon Lemon Juice (to preserve green color during blanching)
The Velouté Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 medium Leeks (white and light green parts only, finely cleaned and sliced)
- 1 large Shallot (minced)
- 1 clove Garlic (smashed and peeled)
- 3 tablespoons All-purpose Flour (to create the roux)
- 5 cups Chicken or Vegetable Stock (low sodium, kept warm)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
Finishing Touches
- 1/2 cup Crème Fraîche (plus extra for swirling)
- to taste Kosher Salt
- 1/4 teaspoon White Pepper (ground, to keep the soup's color pristine)
- 2 tablespoons Fresh Chives (finely snipped for garnish)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
-
1
Prepare the asparagus by snapping off the tough, woody bottoms. Cut the top 2 inches (the tips) off and set them aside; cut the remaining stalks into 1-inch pieces.
-
2
Bring a small pot of salted water to a boil with a teaspoon of lemon juice. Blanch the reserved asparagus tips for 2-3 minutes until bright green and tender-crisp. Immediately plunge them into an ice bath to stop the cooking, drain, and set aside for garnish.
-
3
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Add the sliced leeks and minced shallots with a pinch of salt.
-
4
Sauté the leeks and shallots for about 8-10 minutes. You want them to become completely soft and translucent without developing any brown color; this preserves the delicate flavor of the soup.
-
5
Add the smashed garlic clove and the chopped asparagus stalks (not the tips) to the pot. Cook for another 3 minutes, stirring frequently.
-
6
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light blonde roux.
-
7
Deglaze the pot with the white wine, scraping any bits from the bottom. Let the wine reduce by half.
-
8
Slowly whisk in the warm stock, one cup at a time, ensuring the roux incorporates smoothly to prevent lumps. Bring the mixture to a gentle simmer.
-
9
Simmer uncovered for 15-20 minutes, or until the asparagus stalks are very soft when pierced with a knife.
-
10
Remove the pot from the heat. Using a high-speed blender, purée the soup in batches until completely smooth. Use caution when blending hot liquids, filling the blender only halfway and holding the lid down with a towel.
-
11
For a truly professional 'velouté' finish, pour the puréed soup through a fine-mesh sieve (chinois) back into a clean pot, pressing with a spatula to extract all the liquid while discarding any fibrous bits.
-
12
Return the soup to low heat. Stir in the crème fraîche and season with salt and white pepper. Do not let the soup boil once the cream is added.
-
13
Ladle the warm soup into bowls. Garnish each serving with 3-4 of the blanched asparagus tips, a swirl of crème fraîche, a sprinkle of chives, and a tiny drizzle of olive oil.
💡 Chef's Tips
Always use white pepper instead of black pepper to maintain the beautiful, pale green aesthetic of the soup. If your asparagus stalks are particularly thick, use a vegetable peeler to remove the outer skin before chopping to ensure a smoother purée. Never skip the straining step; it is the difference between a 'chunky vegetable soup' and a 'French velouté.' If the soup is too thick, thin it with a splash more warm stock or a little heavy cream until it reaches the consistency of heavy cream. To keep the green color vibrant, avoid overcooking the asparagus stalks and serve the soup immediately after blending.
🍽️ Serving Suggestions
Serve with warm, crusty French baguette slices and salted butter. Pair with a chilled glass of Sancerre or a crisp Sauvignon Blanc to complement the grassy notes of the asparagus. Follow this starter with a light main course like Poached Salmon or Roast Chicken with Herbs. Add a few shavings of aged Comté or Gruyère cheese on top for a nutty, savory depth. For a luxurious touch, add a few drops of truffle oil just before serving.