White asparagus velouté

Ingredients:

• 1 pound of white asparagus, trimmed and chopped
• 1 shallot, chopped
• 2 tablespoons of unsalted butter
• 2 tablespoons of all-purpose flour
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• Salt and pepper to taste

Instructions:

1. Melt the butter in a large pot over medium heat. Add the chopped shallots and sauté for a few minutes, until softened.
2. Add the chopped white asparagus to the pot and continue cooking for a few more minutes.
3. Sprinkle the flour over the asparagus and stir to coat.
4. Add the broth to the pot and bring the mixture to a simmer. Cook for about 15 to 20 minutes or until the asparagus is very soft.
5. Carefully puree the soup using an immersion blender or transfer the soup to a blender and puree until smooth.
6. Return the soup to the pot and stir in the heavy cream. Bring the soup to a simmer and cook for a few more minutes.
7. Season the soup with salt and pepper to taste.
8. Serve the soup hot with crusty bread and a sprinkle of chopped chives, if desired.

Verdict:

This white asparagus velouté is a delicious and comforting soup that is perfect for a spring or summer meal. The asparagus gives the soup a lovely savory flavor, while the velvety texture is thanks to the heavy cream. The soup is easy to make and requires just a few ingredients, making it a great choice for a quick weeknight dinner or a special occasion.

Serving suggestions:

Serve the soup hot with crusty bread and a sprinkle of chopped chives, if desired. This soup also pairs well with a simple salad or grilled vegetables.