City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Asparagus Velouté
Untitled Document

May June 2016

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 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.

Soups And Stocks