Asparagus Velouté

Name: Asparagus Velouté
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters (1 L.) chicken stock (or store-bought), or chicken broth (or store-bought or made from a bouillon cube); 30 grams cup cornstarch; 1 egg yolk; 237 milliliters (25 cl.) heavy cream; 4 servings Salt; 1 cube A bit of sugar if you have cubes); 1 kg pounds white asparagus

Asparagus Velouté might be just the side dish you are searching for. This recipe makes 4 servings with 312 calories, 8g of protein, and 24g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Only A mixture of a bit of sugar, cornstarch, egg yolk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Wash the asparagus.

Ingredients you will need

Asparagus

Cut 2 inches (5 cm.) off the tips and save them for another use. Do not peel the stalks but cut them into 15-inch (3-cm.) pieces.

Bring the stock or broth to a boil in a soup pot. When it bubbles, add the asparagus pieces and sugar. Turn down the heat, cover, and simmer for 20 minutes.

Ingredients you will need

Asparagus

Stock

Sugar

Soup

Equipment you will use

Pot

Blend and pass through a fine strainer (a chinois if possible), pressing on the solids with a spoon to extract as much liquid as possible.

Ingredients you will need

Extract

Equipment you will use

Sieve

Put the soup back in the pot, bring back to a boil, and boil about 30 minutes more.

Ingredients you will need

Soup

Equipment you will use

Pot

Thoroughly mix the cornstarch in a bowl with 1 tablespoon cold water. Beat the yolk and cream together in a bowl large enough to hold all the soup.

Ingredients you will need

Corn Starch

Cream

Water

Soup

Egg Yolk

Equipment you will use

Bowl

When the soup in the pot has been reduced by about half, whisk in the cornstarch mixture. Boil for 1 minute, whisking constantly, and then gently pour everything into the bowl with the egg-cream mixture, whisking as you pour.

Ingredients you will need

Corn Starch

Cream

Soup

Egg

Equipment you will use

Whisk

Bowl

Pot

Pour the contents of the bowl back into the soup pot and heat very gently in order to thicken. Stir with a spatula and turn off the heat at the first sign of boiling. Blend. Season with salt as necessary.

Ingredients you will need

Salt

Soup

Equipment you will use

Spatula

Bowl

Pot

Taste

Book, using the USDA Nutrition Database

Joel Robuchon was born in Poitiers, France, in 1945 and began his apprenticeship at a hotel restaurant when he was fifteen years old. In 1981, he opened his own restaurant in Paris, Jamin, which had earned three Michelin stars by 198

It was the fastest rise in the guidebook's history. Named Chef of the Century in 1989 by the Gault Millau, he now works as a consultant and runs L'Atelier restaurants around the world.