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REC: Asparagus Veloute. This recipe uses the tough asparagus butts that you might throw away..
Joined: Dec 14, 2005
Posted to Thread #1309 at 10:23 pm on Mar 29, 2006
It's from Patricia Wells' Paris book which I don't own, so I can't give her exact proportions, but proportions don't really matter. This is an intensly flavored, velvety soup that Patricia serves in demitasse cups as an hors d'oeuvres. I like a big ol' bowl of it. It's good hot or cold.
Chopped asparagus stems--the tough parts, roughly the same amount as the leeks
Salt and pepper
Chicken stock or broth
"Sweat" the leeks (cook covered over low heat) in a little oil with salt until tender, about 15 minutes. Add the chopped asparagus and sweat another 15 minutes. Add enough stock to barely cover the vegetables and pepper to taste. Simmer until vegetables are very tender. Puree in a blender and then pass through a food mill. Correct seasoning.
Other messages in this thread:
- 1309. REC: Asparagus Veloute. This recipe uses the tough asparagus butts that you might throw away.. - Joe - 10:23pm on 03/29/06 (2)
- There was a similar, delicious recipe in the last Fine Cooking... - greedie - 1:21am on 03/30/06
- I'll include the leek greens next time--thanks. All the tough fiber gets strained out anyway. [NT] - Joe - 9:43am on 03/30/06