Ingredients:
- 500g fresh asparagus spears, trimmed and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 litre vegetable broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 250ml milk
- Salt and pepper, to taste
- Fresh chives, for garnish (optional)
- Crème fraîche or sour cream, for garnish (optional)
Instructions:
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent, about 5 minutes.
- Stir in the all-purpose flour to create a roux. Cook for an additional 2-3 minutes until the roux turns a pale golden colour.
- Add the chopped asparagus to the pot and sauté for another 5 minutes, allowing them to slightly soften.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the asparagus is tender.
- While the soup simmers, prepare an ice bath. Fill a large bowl with ice and water and set it aside.
- Once the asparagus is tender, remove the pot from heat.
- Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the milk and season the Asparagus Velouté with salt and pepper to taste. Adjust the seasoning as needed.
- To preserve the vibrant green colour of the soup, quickly plunge the bottom of the pot into the prepared ice bath for a few seconds, then return it to the stove and reheat the soup over low heat.
- To serve, ladle the creamy soup into bowls, and if desired, garnish with fresh chives and a dollop of crème fraîche or sour cream.
Enjoy your creamy and vibrant Asparagus Velouté, a delightful and elegant soup that celebrates the freshness of asparagus!