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Creamy Asparagus Soup
Velouté d'asperges

Serves: 6 : 6

Heat the butter in a saucepan and sauté the onion, celery, and asparagus for 5 minutes. Add the water and bring to a boil. Simmer for 15 minutes. Meanwhile, steam the asparagus tip for 5 minutes. Working in batches, purée the soup in a blender and reheat for 5 minutes. Season to taste with salt and pepper. In a bowl, blend the egg yolks, cream and cornstarch to a smooth mixture. Add one cup of the soup and stir well. Pour the mixture into the saucepan; reheat and adjust the seasoning. At the last minute, stir in lemon zest and juice to desired piquancy. Serve the soup in individual bowls, garnished with the asparagus tips.

Recipe Contributed By

Recipe Category: Soups

6 Tbsp butter
2 Tbsp cornstarch
1 cup whipping cream
3 egg yolks
Salt and pepper
5 cups water
1 lb green asparagus, cut into small pieces, tips reserved
1 celery stalk, sliced
1 small onion, diced
Juice and grated zest of one lemon