Food recipes

Asparagus velouté, curry "whipped cream"

Asparagus velouté, curry

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In spring, the asparagus season arrives and its delicious recipe for asparagus velouté, ‘whipped cream’ with curry.

Ingredients for 4 persons :

  • 300 g ofasparagus tender whites
  • 1 onion
  • 20 g salted butter
  • 40 cl of chicken stock
  • 40 cl of whole liquid cream
  • 1 tbsp. teaspoon of curry
  • gomasio (at convenience)
  • Salt
  • Freshly ground pepper

Asparagus velouté, curry "whipped cream"

  • Wash and peel the asparagus. Cut off the foot, then tie them into bundles.
  • Cook them in boiling salted water for 20 to 30 minutes depending on their size.
  • Peel, wash and mince the onion.
  • In a saucepan, melt the butter and brown the chopped onion for 3 minutes, add the chicken stock and continue cooking for 5 minutes. Season.
  • Mix the cut asparagus with the chicken stock with onions and add 10 cl of liquid cream. Keep the soup warm.
  • Whip the rest of the cream (very cold) into whipped cream, adding the curry, salt and pepper.
  • Pour the velouté into verrines. Add a touch of whipped cream and garnish with gomasio.

Recipe: A. Beauvais, Photo: A. Roche

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