From Julie Van Rosendaal
A velouté is an ultra-smooth, velvety soup – mild asparagus is a perfect base, accented with butter and cream.
- olive oil, for cooking
- 2 T. butter
- 1 small onion, finely chopped
- 1 large bunch asparagus, trimmed and chopped
- 1 small potato, peeled and diced (optional)
- 1 small garlic clove, crushed
- 4 c. (1 L) chicken stock
- 1/4-1/2 c. heavy (whipping) cream
- In a large saucepan or small Dutch ov
In a large saucepan or small Dutch oven, heat a drizzle of oil along with the butter over medium-high heat. When the foam subsides add the onion and a big pinch of salt and sauté for 4-5 minutes, until soft. Add the asparagus, potato (if you’re using it) and garlic and cook for another minute, then add the stock and bring to a simmer.
Reduce the heat and cook for 20-30 minutes, until the asparagus is very tender. Add the cream and purée with a hand-held immersion blender right in the pot, or carefully transfer to a blender in batches to purée until smooth, adding a splash of stock, cream or water if it seems too thick. Serve hot, at room temperature or cold. Serves 4-6.