Creamy Asparagus, Basil, and Cr\u00e8me Fra\u00eeche Velout\u00e9

[Photograph: Kerry Saretsky]

This soup is supremely life-giving: It tastes so stridently of vegetables you can't help but feel healthy and virtuous while eating it. Asparagus and vegetable broth spiked with sweet shallots, basil, and a touch of crème fraîche get blended together as a creamy, thick, verdant, fresh, and ever so slightly tangy soup.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Creamy Asparagus, Basil, and Crème Fraîche Velouté

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About This Recipe

Yield:serves 2
Active time:5 minutes
Total time:15 minutes
Special equipment:blender
This recipe appears in: French in a Flash: Creamy Asparagus, Basil, and Crème Fraîche Velouté

Ingredients

  • 1 shy tablespoon olive oil or butter or a mixture of both
  • 1 extra large shallot, chopped
  • 1 1/2 pounds asparagus, trimmed and diced
  • 2 cups vegetable broth
  • Salt
  • Freshly cracked black pepper
  • 5 large basil leaves, plus extra for serving
  • 2 tablespoons crème fraîche, plus extra for serving

Procedures

  1. 1

    Heat the butter or olive oil in a medium soup pot over medium-low heat. Add the shallot and sauté until soft and fragrant, 5 to 6 minutes, stirring often. Add the asparagus and vegetable broth and season with salt and pepper. Cover the pot, and bring to a boil. Reduce to a simmer, and cook until the asparagus is very tender: 10 to 12 minutes.

  2. 2

    Transfer the soup to a blender, and add the basil and crème fraîche. Purée until completely smooth. Ladle into bowls, and top with a dollop of crème fraîche and a chiffonade of fresh basil.

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