Creamy Asparagus Veloute

Creamy Asparagus Veloute
30 min.


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