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Easy Asparagus Cream Soup Recipe by a Michelin Star Chef

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

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.

Nutrition Facts

0 servings

Serving size

4

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