Asparagus and Reblochon Velouté Recipe

If you’re looking for a delicious and comforting soup, this Asparagus and Reblochon Velouté recipe is the perfect choice. With just a few simple ingredients, you can create a creamy and hearty soup that’s perfect as a starter or as a main course.

Ingredients

• 1 lb asparagus
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup heavy cream
• 6 oz Reblochon cheese, grated
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. Wash and cut the asparagus into small pieces, about 1 inch long.
2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant.
3. Add the asparagus to the pan and continue cooking for about 5 minutes, stirring occasionally.
4. Pour the vegetable broth into the pan and bring to a boil. Lower the heat and let simmer for about 10-15 minutes, or until the asparagus is tender.
5. Remove the pan from heat and use an immersion blender or transfer the mixture to a blender and blend until smooth.
6. Return the pureed mixture to the pan and stir in the heavy cream and grated Reblochon cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through.
7. Season with salt and pepper to taste and serve hot.

Serving Suggestions

This Asparagus and Reblochon Velouté makes a great starter for any meal. It pairs well with a crisp salad and a slice of crusty bread. You can also serve it as a main course with a side of roasted vegetables or a hearty grain salad.

Verdict

This velvety soup is a perfect balance of savory and indulgent. The asparagus adds a freshness while the Reblochon cheese brings a depth of flavor and creaminess. It’s definitely a soup worth trying!