Asparagus Velouté in the Blender

Ingredients:

• 1 pound fresh asparagus, tough ends trimmed off and chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the chopped asparagus and stir to coat with the butter and oil. Pour in the chicken or vegetable broth and bring to a boil.
3. Reduce the heat and simmer for 15-20 minutes or until the asparagus is tender.
4. Carefully pour the mixture into a blender and puree until smooth.
5. Return the mixture to the pot and stir in the heavy cream. Heat gently until warmed through.
6. Season with salt and pepper to taste.
7. Divide into bowls and serve hot.

Verdict:

This asparagus velouté is a creamy and decadent soup that is perfect for any occasion. The flavors are subtle and light, making it a great dish for spring or summer. The use of fresh asparagus gives it a vibrant green color and the cream adds a touch of richness. Overall, this soup is sure to impress and satisfy anyone’s taste buds.

Serving Suggestions:

Serve the soup as a starter with bread or crackers on the side. It can also be topped with croutons, a dollop of sour cream or a sprinkle of grated Parmesan cheese for added flavor and texture. Pair it with a light white wine, such as Sauvignon Blanc or Chardonnay, for a perfect meal.