📝 About This Recipe
This elegant Asparagus Velouté is a masterclass in French technique, transforming humble spring stalks into a texture as smooth as velvet. By building a delicate roux and infusing it with a light poultry or vegetable blonde stock, the natural, earthy sweetness of the asparagus is allowed to shine without being overshadowed by heavy cream. It is a sophisticated, vibrant starter that captures the very essence of a blooming garden in a single, verdant bowl.
🥗 Ingredients
The Asparagus Base
- 2 pounds Fresh Green Asparagus (woody ends trimmed and reserved for stock; tips cut off and set aside)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 medium Leeks (white and light green parts only, finely cleaned and sliced)
- 1 Shallot (minced)
- 1 clove Garlic (smashed and peeled)
The Velouté Structure
- 1/4 cup All-Purpose Flour (sifted)
- 5 cups Chicken or Vegetable Stock (low sodium, kept warm)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup Heavy Cream (to finish)
- to taste Kosher Salt
- 1/2 teaspoon White Pepper (ground)
For Garnish
- 1/4 cup Crème Fraîche (at room temperature)
- 1 tablespoon Fresh Chives (finely minced)
- 1/2 Lemon (zested)
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Prepare the asparagus by snapping off the woody ends. Do not discard them; place them in a small pot with your stock and simmer for 10 minutes to infuse the stock with extra flavor, then strain.
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2
Cut the tender tips (about 2 inches) off the asparagus stalks and set aside. Slice the remaining tender stalks into 1/2-inch coins.
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3
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat until foaming.
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4
Add the sliced leeks and shallots to the butter. Sauté for about 5-7 minutes until soft and translucent, ensuring they do not take on any brown color to maintain the soup's bright green hue.
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5
Stir in the garlic and the asparagus stalk coins. Cook for another 3 minutes, stirring frequently.
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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.
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7
Deglaze the pan with the white wine, scraping up any bits from the bottom, and let it reduce by half.
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8
Slowly whisk in the warm infused stock, one cup at a time, ensuring no lumps form. Bring the mixture to a gentle simmer.
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9
Simmer uncovered for 15-20 minutes until the asparagus is very tender when pierced with a fork.
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10
While the soup simmers, blanch the reserved asparagus tips in boiling salted water for 2 minutes, then immediately shock in an ice bath to preserve their color. Drain and set aside for garnish.
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11
Remove the soup pot from the heat. Using a high-speed blender, purée the soup in batches until completely smooth. For a truly professional finish, pass the purée through a fine-mesh chinois or sieve back into a clean pot.
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12
Return the soup to low heat and stir in the heavy cream. Season with kosher salt and white pepper to taste.
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13
In a small bowl, whisk together the crème fraîche, lemon zest, and minced chives.
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14
Ladle the hot velouté into warmed bowls. Garnish each with a few blanched asparagus tips, a dollop of the lemon-chive crème fraîche, and a tiny drizzle of olive oil.
💡 Chef's Tips
Always use white pepper instead of black pepper to maintain the pristine, uniform green color of the velouté. To achieve the signature 'velvet' texture, do not skip the step of passing the blended soup through a fine-mesh sieve; it removes any remaining fibrous bits. If the soup is too thick, thin it with a splash more warm stock or a tablespoon of water until it coats the back of a spoon beautifully. Avoid boiling the soup after adding the cream, as this can cause the delicate fats to separate and dull the fresh flavor. For a vegan version, substitute the butter with olive oil and use a high-quality cashew cream or coconut milk instead of heavy cream and crème fraîche.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sancerre or Sauvignon Blanc to complement the grassy notes of the asparagus. Serve alongside a warm, crusty sourdough baguette with salted cultured butter. A side of lightly seared sea scallops makes this a stunning and substantial multi-course meal. Top with a few shavings of aged Parmesan or Pecorino Romano for an extra salty, umami kick. Accompany with a simple salad of butter lettuce and a light champagne vinaigrette.