Classic French Spring Asparagus Velouté with Chive Cream
A silky, elegant French soup that celebrates the delicate flavour of fresh spring asparagus, finished with a swirl of crème fraîche and fresh chives. This refined velouté makes a stunning starter for any springtime dinner party.
Ingredients
- 500g fresh asparagus, woody ends trimmed
- 1 medium leek, white and light green parts only, sliced
- 1 medium shallot, finely diced
- 2 tablespoons unsalted butter
- 750ml vegetable stock
- 150ml double cream
- 100ml crème fraîche
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon white pepper
- Pinch of nutmeg
Instructions
Reserve 8 asparagus tips for garnish. Cut the remaining asparagus stalks into 2cm pieces.
Melt the butter in a large saucepan over medium-low heat. Add the leek and shallot, cooking gently for 5-6 minutes until softened but not coloured.
Add the chopped asparagus pieces and vegetable stock. Bring to a gentle simmer and cook for 15-18 minutes until the asparagus is completely tender.
Meanwhile, blanch the reserved asparagus tips in boiling salted water for 2-3 minutes until just tender. Refresh in ice water and set aside.
Remove the soup from heat and blend until completely smooth using a stick blender or countertop blender. Pass through a fine mesh sieve for an ultra-silky texture.
Return the velouté to the pan over low heat. Stir in the double cream, lemon juice, salt, white pepper, and nutmeg. Heat gently for 3-4 minutes without boiling.
Mix the crème fraîche with half of the chopped chives in a small bowl.
Ladle the velouté into warmed soup bowls. Add a dollop of chive crème fraîche, top with reserved asparagus tips, and garnish with remaining chives. Serve immediately.
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