Ingredients with Measurements:
- 1 lb. asparagus, trimmed and chopped
- 2 leeks, white and light green parts only, chopped
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 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 leeks 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 vegetables and stir to combine. Cook for 2-3 minutes, until the flour is lightly browned.
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, until the vegetables are very tender.
5. Remove the pot from the heat and let it cool for a few minutes. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Heat the soup over low heat until warmed through.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 295
- Fat: 24g
- Carbohydrates: 15g
- Protein: 7g
- Fiber: 4g
Substitutions for ingredients:
- Asparagus: Broccoli or green beans
- Leeks: Onion or shallots
- Heavy cream: Half-and-half or milk
Variations:
- Add a handful of spinach or kale to the soup for extra nutrition.
- Top with croutons, chopped herbs, or a drizzle of olive oil for added flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Be sure to trim the woody ends off the asparagus before chopping.
- Use a high-powered blender for a smoother texture.
- If the soup is too thick, add more broth or cream to thin it out.
Storage instructions:
- Store 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 with a swirl of cream and a sprinkle of chopped herbs on top.
Garnishes:
- Croutons, chopped herbs, a drizzle of olive oil, or a dollop of sour cream.
Pairings:
- Crusty bread, a simple salad, or a grilled cheese sandwich.
Suggested side dishes:
- Roasted vegetables, a quiche, or a charcuterie board.
Troubleshooting advice:
- If the soup is too thin, simmer it over low heat until it thickens.
- If the soup is too thick, add more broth or cream to thin it out.
Food safety advice:
- Be sure to cook the vegetables until they are very tender to ensure a smooth texture.
Food history:
- Velouté is a classic French soup made with a roux (flour and butter) and a light stock.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve the soup as a first course or a light lunch.
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