Velouté of asparagus

Flavours of region Eastern Townships, Michèle Foreman

 

Serves 6

 

 

Ingredients :

 

  • 900 g fresh asparagus 2 pounds

 

  • 1 white Spanish onion, finely chopped

 

  • 15 mL butter 1 tablespoon

 

  • 75 mL flour 5 tablespoons

 

  • 1 L poultry broth 4 cups

 

  • 200 mL 35% cream 3/4 cup

 

  • Salt and pepper

 

 

 

 

Preparation :

 

1) Cut asparagus into pieces, keeping a few spears for gar- nish.


2) Melt butter in a saucepan and sauté onion.

 

3) Add asparagus and sweat.

 

4) Singe with flour and moisten with broth.

 

5) Simmer for approximately 40 minutes.


6) Purée in a blender, then strain through a chinois. Reheat and add cream. Season.

 

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