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REC: Asparagus Veloute. This recipe uses the tough asparagus butts that you might throw away..

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Joined: Dec 14, 2005


Posted to Thread #1309 at 4:23 am on Mar 30, 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 leeks
Chopped asparagus stems--the tough parts, roughly the same amount as the leeks
Olive oil
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.

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