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Asparagus and Tarragon Velouté

Asparagus and Tarragon Velouté
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A creamy and flavorful velouté soup featuring fresh asparagus and aromatic tarragon, perfect as a starter or light meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons fresh tarragon, chopped
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add shallot and garlic, and cook until softened, about 3-4 minutes.
  2. Add asparagus to the pot and cook for 5 minutes, stirring occasionally.
  3. Pour in vegetable broth and bring to a simmer. Cook for 10-12 minutes, or until asparagus is tender.
  4. Remove from heat and carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
  5. In a separate small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
  6. Gradually whisk the roux into the blended soup, ensuring no lumps.
  7. Return the soup to the pot over medium-low heat. Stir in heavy cream and fresh tarragon.
  8. Season with salt and black pepper to taste. Heat through gently, do not boil.
  9. Serve hot, garnished with extra fresh tarragon if desired.

Notes

  • For a thinner velouté, you can add more vegetable broth.
  • If you prefer a thicker velouté, you can cook it down a bit longer after adding the roux.
  • This velouté can be made ahead of time and reheated gently.

Nutrition

Find it online: https://kitchenpivot.com/asparagus-and-tarragon-veloute/