How to Make Classic French Velouté d'Asperges (Creamy Asparagus Soup)

Simple Summary

Velouté d'Asperges is a luxurious French asparagus soup that combines the delicate flavor of fresh asparagus with a silky smooth texture, creating an elegant and comforting dish perfect for any occasion.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs (900g) fresh asparagus, trimmed and cut into 1-inch pieces
• 4 cups (1 liter) chicken or vegetable stock
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup (240ml) heavy cream
• Salt and white pepper to taste
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh chives, finely chopped (for garnish)

Instructions

1. Separate the asparagus tips from the stalks. Set aside the tips for later use.

2. In a large pot, bring the chicken or vegetable stock to a boil. Add the asparagus stalks and cook for 5-7 minutes until tender. Remove from heat and set aside.

3. In another large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened but not browned.

4. Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to create a roux.

5. Gradually add the warm stock with asparagus stalks to the roux, whisking constantly to prevent lumps. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.

6. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches to puree.

7. Return the soup to low heat and stir in the heavy cream. Season with salt and white pepper to taste.

8. In a separate small pan, blanch the reserved asparagus tips in boiling water for 2-3 minutes until tender-crisp. Drain and set aside.

9. Just before serving, stir in the lemon juice to brighten the flavors.

10. Ladle the soup into bowls, garnish with blanched asparagus tips and chopped chives. Serve hot.

Chef's Notes

• For a lighter version, you can substitute half of the heavy cream with milk.
• To make this soup vegetarian, use vegetable stock instead of chicken stock.
• The soup can be made ahead and refrigerated for up to 2 days. Reheat gently, adding a little extra stock if needed to thin it out.
• For a smoother texture, pass the pureed soup through a fine-mesh sieve before adding the cream.
• White asparagus can be used for a more delicate flavor and lighter color.
• If fresh asparagus is not in season, you can use frozen asparagus, adjusting the cooking time as needed.

Nutritional Info

Per serving (approximate):

• Calories: 220
• Protein: 7g
• Fat: 18g (mostly from healthy sources)
• Carbohydrates: 12g
• Fiber: 3g
• Vitamin A: 25% of Daily Value
• Vitamin C: 15% of Daily Value
• Vitamin K: 70% of Daily Value
• Folate: 40% of Daily Value

This soup is rich in vitamins and antioxidants from the asparagus, while providing a good balance of protein and healthy fats.

Serving Suggestions

• Serve as a sophisticated starter for a multi-course French meal.
• Pair with a crisp white wine like Sauvignon Blanc or Chablis.
• Accompany with crusty French bread or garlic croutons for texture contrast.
• For a light lunch, serve alongside a mixed green salad with a simple vinaigrette.
• Garnish with a swirl of crème fraîche and a sprinkle of smoked paprika for added elegance.
• For a complete dinner, follow with a main course of roasted chicken or grilled fish.