Spring's Delight: Velouté of Asparagus Soup 🌱

As we revel in the fresh and vibrant embrace of spring, I'm thrilled to share a recipe that captures the essence of the season – Velouté of Asparagus Soup. Asparagus, a renowned springtime gem, takes center stage in this delightful dish. With its availability throughout the season, this recipe is a perfect way to savor the flavors of spring. A Creamy Elegance Without the Cream:

This velouté soup is a masterful blend of flavors and textures, delivering creamy indulgence without the need for heavy cream. It's a testament to the versatility of velouté soups and a beautiful variation from our previous Velouté of Squash Soup (see my blog from October 16th, 2023).

Ingredients That Dance in Harmony:

• Fresh asparagus (about 2 bunches), trim bottom ends, cut the spears into smaller pieces and set aside a few tips for garnish if you like. This requires an extra cooking step (see below)

• Butter (about 2 tablespoons)

• Finely chopped (yellow) onion, 2-3 tbsp

• Finely chopped garlic (2 or 3 cloves, depending on size)

• Flour (or rice flour for a gluten-free option) about 2 tbsp

• Chicken or Vegetable broth (5-6 cups)

• Salt and freshly ground black pepper to season and elevate the flavors.

• Freshly squeezed lemon juice (about 2 tbsp)

• Shredded Parmigiano-Reggiano, the crowning glory

• Heavy cream (optional, for extra richness)

• A handful of fresh herbs, such as thyme, dill, or basil (optional, for garnish).

To prepare this Velouté of Asparagus Soup, let's take a page from the art of making velouté soups. Velouté is all about achieving a velvety, creamy texture without heavy cream. The secret lies in the proper sweating of the aromatics (onions, garlic, etc.) without browning them.

Now, for the velouté magic, we can refer back to our Velouté of Squash Soup instructions for a seamless transition.

Remember, in the world of velouté soups, the secret is in the technique.

Step 1 (From Velouté of Squash Soup): Start by sweating the onion, garlic, and aspargus in the butter, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.

Step 2 (From Velouté of Squash Soup): Now, let's incorporate the velouté magic into our asparagus adventure. Add the flour (or rice flour) and stir to coat the ingredients well. Remember, this will form a roux, which will help thicken the soup. Cook for about 2 minutes to eliminate any raw flour taste.

Continuing the Asparagus Journey:

The remaining steps to create the Velouté of Asparagus Soup are similar to what we learned from our Velouté of Squash Soup. The velouté technique stays constant, ensuring that the texture remains beautifully velvety without the need for heavy cream.

Instructions:

• Pour in the stock, add a pinch of salt and pepper and bring the mixture to a quick simmer. Let it simmer until the aspargus is soft and tender

• EXTRA STEP (for garnish) Meanwhile, in a small pot of boiling, salted water, briefly cook the reserved asparagus tips until they are tender-crisp (2-3 min). Quickly cool them in an ice water bath to preserve their vibrant green color, then set them aside.

• Stir in the freshly squeezed lemon juice and the Parmigiano-Reggiano into your aspargus soup.

• Now it's time for the magic! Blenderize the soup very well (I use my Vitamix for best results, but a standard or immersion blender work as well), until it reaches a beautifully smooth and velvety consistency.

• Bring the soup back to a simmer. Taste and adjust the seasoning as needed.

• If the soup is too thin, let it simmer uncovered until it reaches your desired consistency.

• If you desire extra richness, you can add some heavy cream (optional).

• Ladle the aromatic soup into bowls, and top each bowl with the reserved asparagus tips, an additional sprinkle of Parmigiano-Reggiano, and herbs (if using). A final touch of freshly ground black pepper and a drizzle of extra virgin olive oil adds the perfect finishing note.

Bon Appétit!

This Velouté of Asparagus Soup is an ode to the flavors of spring, a celebration of the versatile asparagus, and a dish that captures the essence of culinary artistry. Whether you're savoring it as a comforting meal for one or sharing it with friends and family, it's a taste of spring's splendor.

Stay tuned for more culinary adventures and delicious recipes in our "Flavor of the Week" series. If you decide to create this masterpiece, I'd love to hear about your kitchen triumphs!

Let's Rock the Kitchen together! Love, Kerstin