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Creamy Asparagus Veloute

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Creamy Asparagus Veloute
424
calories
Calories
0
Print
easy
Difficulty
30 min.
Preparation
Nutritions
1 serving contains
Fat35.73 g
Saturated Fat Acids18.67 g
Protein9.22 g
Roughage4.41 g
Sugar added0 g
Calorie424
Carbohydrates/g20.93
Cholesterol/mg81.38
Vitamin A/mg483.85
Vitamin D/μg0.72
Vitamin E/mg3.89
Vitamin B₁/mg0.38
Vitamin B₂/mg0.38
Niacin/mg4.27
Vitamin B₆/mg0.24
Folate/μg290.5
Pantothenic acid/mg0.8
Biotin/μg3.55
Vitamin B₁₂/μg0.1
Vitamin C/mg17.45
Potassium/mg552.84
Calcium/mg107.65
Magnesium/mg44.01
Iron/mg2.21
Iodine/μg7.7
Zinc/mg1.55
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
26 ounces
¼ cup
1
onion (finely chopped)
1 tablespoon
4 cups
chicken stock (or water)
2 tablespoons
2 slices
white Bread (cubed)
½ teaspoon
paprika (optional)
½ teaspoon
dried, mixed Herbs (optional)
¾ cup
cream (48% fat)
1
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Preparation

Preparation steps

Step 1/6
Trim the ends off the asparagus and cut into 2.5cm/1in lengths. Set the tips aside.
Step 2/6
Heat the butter in a pan and gently cook the onion until soft but not brown. Add the asparagus stalks and cook for 5 minutes. Sprinkle over the flour, stir well then gradually add the stock or water, stirring all the time, and bring to a boil.
Step 3/6
Simmer gently for 15 minutes or until the asparagus is very tender. Transfer the vegetables in batches to a blender or food processor and blend until smooth. Pass through a fine sieve into a clean pan.
Step 4/6
Heat the oil in a frying pan and fry the cubes of bread until golden brown. Sprinkle over the paprika and herbs, if using, and set aside.
Step 5/6
Steam the asparagus tips until tender and set aside.
Step 6/6
Reheat the soup gently, stir in the cream and season with salt and pepper. Serve the soup garnished with the asparagus tips, cress and croutons.

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