Starters/ Vegetables/ Vegan

Asparagus Soup

Hello my lovelies!

Okay, we are sure it now, Fall has come. In France we had quite a lousy summer, and everyone expected a lovely September, but… nope! It was just an illusion ! So we have to take things back in our own hands and bring sunshine and warmth in the house by ourselves!! So it will be soup time ! And today, you have the opportunity to cook a delicious white and green asparagus soup!

I love asparagus ! Taste is grate, it’s healthy, they are perfect for a creamy soup. You can make it a part of a buffet if you put it in small jars, you can have it for starter or for a tasty dinner.

The recipe I’m sharing with you can be prepared with or without Thermomix, you will have both ways below.

You can had a few croutons and it will be great…

This recipe can also be used for fresh mushrooms: remplace the asparagus with mushrooms and you’ll get a delicious creamy mushroom soup.

Just one last remark before the recipe itself, you can take fresh asparagus or jared ones. In this case, I usually take very thin ones.

And now, the recipe Chef !

Asparagus soup

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Serves: 5-6 Difficulty: Easy Price: $$
Cooking Time: 30-45 min

Ingredients

  • 100 g peeled thin white asparagus (fresh or jared)
  • 100 g peeled thin green asparagus (fresh or jared)
  • 50 g butter
  • 50 cl water
  • 40 cl milk
  • 60 g flour
  • 2 egg yolks
  • 1 dehydrated chicken broth
  • 1/4 teaspoon coarse salt (1g)
  • Pepper

Instructions

1

Without Thermomix, go to bulletpoint 7.

2

With Thermomix, put 1/2 liter of water in your bowl, add the chicken broth, the coarse salt and the asparagus stem. Put the asparagus heads in the steaming basket.

3

Set 6 minutes at 100 degrees, speed 5.

4

After 6 minutes, set aside the asparagus heads.

5

Add the flour, the milk, the butter and set 10 minutes at 100 degrees, speed 4.

6

After 10 minutes, add the egg yolks, a bit of pepper, mix 10 seconds at speed 4. Then go to bulletpoint 12.

7

In a pan, put 1/2 liter of water, add the chicken broth, the coarse salt and the asparagus stem and heads.

8

Heat until it boils. When it boils, cover and lower the heat. Let it cook for 6 minutes.

9

After 6 minutes, set aside the asparagus heads.

10

Add the flour, the milk, the butter and cook 10 minutes at medium heat. Keep wisking during the whole time.

11

Add the egg yolks, a bit of pepper and mix with an electric mixer.

12

Pour the soup in individual bowls or plates and add the asparagus heads.

Notes

You can add one or two tablespoons of cream ...

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5 Comments

  • Reply
    Eugénie Lebée-Millé
    Monday June 25th, 2018 at 12:50 AM

    Merci Emma, pour ce velouté délicatement bon et gourmand, j’aime énormément les asperges, ma seule recette apprise auprès de ma chère maman, asperges à la sauce mousseline, (mayonnaise + blancs en neige) je crois que la vraie sauce mousseline ce n’est pas cela, grâce à votre talent si modeste, en famille nous nous sommes régalés.

  • Reply
    Eugénie Lebée-Millé
    Monday June 25th, 2018 at 12:52 AM

    Merci Emma, pour ce velouté délicatement bon et gourmand, j’aime énormément les asperges, ma seule recette apprise auprès de ma chère maman, asperges à la sauce mousseline, (mayonnaise + blancs en neige) je crois que la vraie sauce mousseline ce n’est pas cela, grâce à votre talent si modeste, en famille nous nous sommes régalés.
    Quelle bonne idée, de donner la recette sans thermomix.

    • Reply
      Emma
      Monday June 25th, 2018 at 07:19 AM

      Bonjour Eugénie !
      Je suis ravie que cette recette vous plaise ! Chez moi c’est un “basique” tellement on aime …
      Et, effectivement, j’essaie de donner les recettes avec et sans Thermomix. Tout le monde n’est pas équipé …
      Belle journée à vous !!
      Emma

  • Reply
    Camus
    Sunday March 31st, 2019 at 06:29 PM

    Emma,
    Merci pour toutes vos excellentes recettes !
    Est il possible de préparer ce velouté la veille pour un dîner ?
    Merci
    Anne-Laure

    • Reply
      Emma
      Sunday March 31st, 2019 at 08:59 PM

      Oui bien sûr Anne-Laure. Il va figer en refroidissant mais en le réchauffant à feu doux il sera top ! Ravie que le blog vous plaise ! Belles soirée !

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