Cream of Asparagus or Veloute d’Asperges Vertes

When you eat asparagus, you need to use both of your hands to break off the end of the asparagus. The asparagus will break where it is becoming hard and stringy, leaving you with the tender part of the vegetable. After fixing some prosciutto asparagus for dinner this evening, I was left with half a dozen of asparagus, and the tails of the ones I used. You can still use those ends to make a soup or a cream. All you have to do is break off the hardest part of the end ( it is generally white) again and keep the rest for a soup.

For this recipe you will need:1/2 sweet white onion diced and cut thinly, 3 cups of asparagus ends or full ones ( try to cut off the tips and keep them aside for decoration), 3-4 cups of broth, butter.

In a large pot, melt 2 tbsp of butter. When the butter is melting, add the diced onion. Cook at a low-medium heat until the onion is becoming soft and translucent but is not changing color. Add the asparagus tip and cook for 5 minutes. Add 3 cups of broth and bring the mixture to boil. Then lower the temperature and cook for 15-20 minutes. With a mixer, puree the soup. You may sieve out the soup to make sure that there are no asparagus “strings” left. You may add another cup of broth if you seem it is too thick ( i did not). Cook the soup for another 10 minutes. 5 minutes before serving the soup, place the tips into the soup to cook them.

To serve, spoon the soup into a bowl, and place a few tips on the top for decoration. Et voila!!!

Bon Appetit and Happy Cooking!!!