Imagine a soup so luxuriously smooth it glides across your palate like liquid silk, bursting with the fresh, vibrant essence of spring asparagus and crowned with a rustic walnut parsley pistou that adds unexpected depth and crunch. This isn't just another soup—it's a gourmet journey through French culinary artistry that will elevate your home cooking from ordinary to extraordinary. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality experience, this Asparagus Velouté promises to be your new favorite recipe that combines elegance, simplicity, and pure gastronomic pleasure.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb asparagus, trimmed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup walnuts, toasted
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing the asparagus. Rinse the asparagus under cold water to remove any dirt or grit. Trim the tough ends of the asparagus and cut them into 1-inch pieces. Set aside.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Once the garlic is fragrant, add the chopped asparagus to the pot. Stir to combine with the onions and garlic, cooking for another 3-4 minutes until the asparagus starts to soften.
- Pour in the vegetable broth, ensuring that the asparagus is fully submerged. Increase the heat to bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the asparagus is tender.
- While the asparagus is cooking, prepare the walnut parsley pistou. In a food processor, combine the toasted walnuts, chopped parsley, a pinch of salt, and a drizzle of olive oil. Pulse until the mixture is finely chopped but still has some texture. Adjust seasoning with salt and pepper to taste. Set aside.
- Once the asparagus is tender, remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender. Be cautious with hot liquids and blend in smaller quantities.
- After blending, return the velouté to the pot. Stir in the heavy cream and heat gently over low heat, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
- To serve, ladle the asparagus velouté into bowls and top each serving with a generous dollop of walnut parsley pistou. Garnish with additional chopped parsley or a few toasted walnuts if desired.
- Enjoy your delicious Asparagus Velouté with Walnut Parsley Pistou warm, accompanied by crusty bread or a light salad for a complete meal.
Tips
- Choose fresh, firm asparagus for the best flavor and texture. Look for bright green stalks with tight, compact tips.
- Toasting the walnuts beforehand intensifies their nutty flavor—do this in a dry skillet over medium heat for 3-5 minutes, stirring frequently.
- For an ultra-smooth velouté, strain the soup through a fine-mesh sieve after blending to remove any fibrous asparagus remnants.
- Use an immersion blender if possible to minimize transferring hot liquid and reduce potential kitchen accidents.
- The pistou can be made ahead of time and stored in the refrigerator, allowing flavors to meld and saving you prep time on cooking day.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the texture will be slightly less rich.
- Serve immediately after adding cream to preserve the soup's delicate temperature and prevent separation.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 8g
Fat: 17g
Saturated Fat: 6g
Cholesterol: 30mg
