Asparagus Velvet Soup Recipes

ASPARAGUS VELOUTE (VELVET SOUP, HOT OR COLD)

Steps:

• 1. Sort out 12 most attractive spears, cut off the tips to use for garnish. Roughly chop the rest and set aside.
• 2. Heat olive oil and 1/2 the butter in a large pot and add the chopped onion, chopped celery, and a seasoning of salt and pepper. Cook, stirring frequently with wooden spoon, till vegetables begin to soften, 4-6 min. Add the chopped asparagus and the thyme, and nutmeg, and stir over high heat until asparagus is tender but stillvibrant green, 3-4 min. Pour in just enough stock (chicken or vegetable) to cover and simmer for 2 min. Remove from heat.
• 3. Blend soup while it is still hot. Place 1/2 the vegetables in a food processor or blender using a slotted spoon, add 1 or 2 ladles of hot stock, and puree well, pour through a strainer or seive and repeat till all is complete. Discard pulp....Stir in remaining stock stirring in till well blended you will have a creamy consistency. Taste and adjust the seasoning if needed, add a little lemon juice if you like, do not over season, especially if you are serving cold...
• 4. When ready to serve add the cream, as not to scortch, just to a simmer. Meanwhile, saute the asparagus tips in the remaining butter with someseasoning in a hot frying pan or saute pan. Add a splash of water, cover the pan, and let the asparagus steam until just tender, 2-3 min.
• 5. Pour soup into warm bowls garnish with asparagus tips. Drizzle with a little olive oil over the top and serve immediately.

ASPARAGUS SOUP

Steps:

• Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
• Return mixture to microwave safe dish, stir in milk and microwave until heated through.

ASPARAGUS SOUP

Steps:

• In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth and seasonings; cover and simmer for 30 minutes. , Add rice. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

ASPARAGUS VELVET SOUP

Steps:

• Trim asparagus by snapping tough ends off.
• Use only thin fresh asparagus.
• Bring wine and water to a simmer, add asparagus.
• Cook, covered 5 minutes or until tender.
• Drain asparagus liquid into food processor.
• Cut tips off asparagus at and angle and reserve.
• Cut the remaining spears into 1 inch pieces and puree in processor along with the liquid.
• In saucepan, melt butter over medium heat.
• Whisk in flour and cook 2 minutes.
• Whisk in vegetable stock and bring liquid to a bubble.
• Whisk in asparagus stock and return to a bubble.
• Season soup and stir in cream.
• Cook to thicken slightly.
• Serve in bowls topped with reserved asparagus tips and tarragon or chives.

WHITE ASPARAGUS SOUP

Steps:

• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.

ASPARAGUS SOUP

Steps:

• Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
• Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
• Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

CHICKEN VELVET SOUP

Steps:

• Melt butter in saucepan.
• Add flour to melted butter; cook for 1 minute over medium high heat.
• Set aside.
• Combine milk, 1 pint of broth and the cream in a large pot.
• Heat but don't boil
• Add butter flour mixture and stir and cook until mixture thickens.
• Add remaining 1 quart broth, cooked chicken, salt and pepper.
• Heat but do not boil.
• Add some frozen green beans or grated carrot for color.