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Le Chaudron recipe
Velouté d'asperges
Cream of asparagus soup
⏱ 35 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)green asparagus
1onion, sliced
1potato, cubed
700 ml (3 cups)vegetable stock
150 ml (⅔ cup)heavy cream
30 g (1 oz)butter
- 800 g (28 oz) green asparagus
- 1 onion, sliced
- 1 potato, cubed
- 700 ml (3 cups) vegetable stock
- 150 ml (⅔ cup) heavy cream
- 30 g (1 oz) butter
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
- Cut off the asparagus tips for garnish and chop the stalks.
- Cook the onion in butter for 5 minutes, then add the asparagus stalks and potato.
- Add the stock and simmer for 20 minutes until the asparagus and potato are tender.
- Blend until smooth and stir in the cream.
- Steam the tips for a few minutes.
- Serve hot, topped with the tips.
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