Ingredients with Measurements:
- 2 lbs fresh asparagus, trimmed and cut into 1-inch pieces
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh tarragon, chopped
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the asparagus and cook for another 5 minutes, stirring occasionally.
3. Sprinkle the flour over the asparagus and stir to combine. Cook for 2-3 minutes to cook out the raw flour taste.
4. Slowly pour in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the asparagus is tender.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream and tarragon. Season with salt and pepper to taste.
8. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- If you don't have fresh tarragon, you can use dried tarragon instead.
Variations:
- Add a splash of white wine to the soup for extra flavor.
- Top the soup with croutons or a dollop of sour cream for added texture.
- Use other herbs, such as basil or parsley, instead of tarragon.
Tips and tricks:
- Be sure to trim the tough ends off the asparagus before using them in the soup.
- If you prefer a thinner soup, you can add more broth or cream to adjust the consistency.
- To make the soup ahead of time, prepare it up to the point of pureeing it. Let it cool, then store it in the refrigerator for up to 2 days. Reheat it over low heat before serving.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls, garnished with a sprig of fresh tarragon.
Garnishes:
Fresh tarragon, croutons, sour cream
Pairings:
- Serve the soup with a crusty baguette or garlic bread.
- Pair it with a light salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled chicken or fish
- Quinoa or rice pilaf
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it over low heat to reduce it and thicken it up.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Velouté is a classic French sauce made with a roux (a mixture of flour and fat) and a light stock. This soup is a variation of that sauce, using asparagus as the main ingredient.
Flavor profiles:
This soup is creamy and rich, with a delicate asparagus flavor and a hint of tarragon.
Serving suggestions:
Serve this soup as a first course for a dinner party or as a light lunch with a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French