Ingredients for 3/4 servings:
– 2 ou 3 bunches of green asparagus (organic)
– 2 tbs of Maïzena (or flour )
– salt, black pepper + 1 pinch of red chili pepper
– optional 15 g of salted butter
– homemade vegetables broth : 1 liter of water (4 cups ) + 2 onions + 2 carots + optional 1 celeri stick + zest of 1 lemon citron + fibrous ends of asparagus + salt & pepper + a pinch of red chili pepper + 1 organic vegetable bouillon cube )
>> you will need a blender to realize this velouté.
>>Note that the broth will need 2 to 3 hours simmering or 1 hour in the pressure cook ..
I/ Asparagus prep :
- Once the asparagus are cleaned and dried, trim the white, fibrous ends off of the asparagus spears and set aside for the broth.
- You can also trim the tips of the most attractive spears to use them as a garnish and set aside.
- Cut the base of the asparagus into small pieces, set aside.
II/ Homemade broth :
- In a medium saucepan or in a cooker, sauté the sliced onions with a bit of olive oil. Once the onions are golden, pour the liter of water. Stir and add the lemon zest along with the bouillon cube, the asparagus ends, the sliced carots and the celery stick.. Add a pinch of salt, pepper and red chili pepper.
- Cover and simmer for 3 hours or pressure cook for about 1 hour.
III/ Cook the asparagus :
- Set up a steamer over the pan of vegetable broth and steam the asparagus bases for about 9 minutes, until “Al dente”.. wich means neither too floppy nor to crispy.. Check with a knife and let cook 1 or 2 minutes more if asparagus are thick. Once the bases are cooked, immediately submerge them in ice water to stop the cooking and preserve the bright color. Drain and set aside. Do the same process with the asparagus spears.
IV/ Velouté :
Once the broth and the asparagus are ready :
- Strain the broth.
- Combine the asparagus bases, the butter (or a tsp of olive oil for a vegan version ) , the Maïzena (or flour) and a cup of broth in the blender.
- Process for a few minutes until very smooth.
- Pour this soup purée in a pan and bring to boil .
- Stir and let cook 5 min on low hit, salt carefully to taste. >> If the velouté is too thick, pour broth little by little until you get the consistency of your choice. The velouté must be smooth and velvety.. You can use the rest of broth to make a risotto or a nice healthy soup the day after : click here for the recipe ..
- NB : Velouté is perfect as a starter or as a main. Garnish with asparagus tips, creme fraiche or soy cream, grated parmesan or emmental cheese, croutons, chives, sprouts..
Bon appétit !!
