Nutrition Facts
4 servings
4
Easy Asparagus Cream Soup Recipe by a Michelin Star Chef
For a simple and quick spring recipe, try the asparagus velouté created by chef Mauro Colagreco. Even the kids love it!
Ingredients
300 White asparagus
Green asparagus scraps
1 Shallot
500 Milk
20 spinach
100 Sour cream
2 Blood orange
Olive oil
Salt
Directions
1
Chop the shallot and lightly sauté it in a pan with a bit of oil, add the white asparagus cut into small pieces and the scraps of green asparagus, lightly season with salt and let sweat.
2
Cover the asparagus with milk and let cook for about 40 minutes. When they are tender, blend them in a food processor and then strain them through a sieve to remove the fibers.
3
Mix the sour cream with the zest of 2 oranges and a little salt.
4
To finish, serve the velouté with a nice scoop of cream and a carpaccio of asparagus tips.
Ingredients
Ingredients
300 White asparagus
Green asparagus scraps
1 Shallot
500 Milk
20 spinach
100 Sour cream
2 Blood orange
Olive oil
Salt
Directions
Directions
1
Chop the shallot and lightly sauté it in a pan with a bit of oil, add the white asparagus cut into small pieces and the scraps of green asparagus, lightly season with salt and let sweat.
2
Cover the asparagus with milk and let cook for about 40 minutes. When they are tender, blend them in a food processor and then strain them through a sieve to remove the fibers.
3
Mix the sour cream with the zest of 2 oranges and a little salt.
4
To finish, serve the velouté with a nice scoop of cream and a carpaccio of asparagus tips.
Notes
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