French cuisine · Soups & Stews

Velouté d'Asperges

Velvety asparagus soup with crème fraîche and chervil.

Ingredients · for 4 servings

• 1 kg green asparagus
• 1 onion
• 2 potatoes
• 40 g butter
• 900 ml vegetable stock
• 150 g crème fraîche
• 1 bunch chervil
• Nutmeg
• Salt
• White pepper

Instructions

1. Peel the lower third of the asparagus and cut off the tips; they go in later as a garnish.
2. Sweat the onion in butter until translucent, then add the asparagus pieces and diced potatoes.
3. Pour in the stock and simmer for 20 minutes until soft.
4. Blanch the tips separately for 4 minutes in salted water and refresh them in cold water so they stay green.
5. Blend the soup very finely and pass it through a sieve.
6. Stir in the crème fraîche, season with nutmeg, salt and pepper and serve with the tips and chervil.