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Le Chaudron recipe
Velouté asperges blanches
White asparagus soup
⏱ 35 minServes 4Medium180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)white asparagus
1shallot
800 ml (3⅓ cups)chicken stock
100 ml (½ cup)light cream (5% fat)
20 gbutter
1 tbspchervil
1 pinchsalt and pepper
1 tbspwhole-wheat croutons
- 1 kg (2.2 lb) white asparagus
- 1 shallot
- 800 ml (3⅓ cups) chicken stock
- 100 ml (½ cup) light cream (5% fat)
- 20 g butter
- 1 tbsp chervil
- 1 pinch salt and pepper
- 1 tbsp whole-wheat croutons
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the white asparagus from just below the tip downward (the skin is tougher than on green asparagus).
- Cut off the tips (5 cm / 2 in) for garnish and cut the rest into 3 cm (1¼ in) pieces.
- Finely chop the shallot. Melt the butter in a large pot over low heat and sweat the shallot for 3 minutes.
- Add the asparagus pieces (not the tips), coat in the butter and pour in the hot chicken stock.
- Bring to a simmer and cook gently for 20 minutes until very tender.
- Meanwhile, cook the tips separately in boiling salted water for 5 to 6 minutes. Keep warm.
- Blend the soup; for a silky finish, push it through a fine sieve.
- Stir in the cream, salt and white pepper. Serve with the asparagus tips, croutons and chopped chervil.
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