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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