Asparagus-orange veloute
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus, Peeled And Washed |
| 4 | cups | Water |
| 4 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| Salt And Pepper | ||
| 2 | Egg Yolks | |
| 1 | cup | Dry White Wine |
| 2 | tablespoons | Creme Fraiche, Or Sour Cream |
| 1 | teaspoon | Sugar |
| ½ | cup | Fresh Squeezed Orange Juice |
| 1 | pinch | Nutmeg |
Directions
1. Peel the hard part of the asparagus and wash it well. Place the asparagus in a soup pot, ass water, and cook at a gentle boil for 20 minutes. Drain the asparagus and preserve the water. Cut the asparagus stalks in half and place the top portions aside.
2. Melt the butter in another pot, add the flour a little at a time, and stir continuously.
3. Blend the soup in a blender and return it to the soup pot. Continue cooking it over very low heat, not allowing the soup to come to a boiling point.
4. Beat the egg yolks in a deep bowl, add the wine, creme fraiche, and sugar and mix thoroughly. Pour this mixture into the soup. Add the orange juice, nutmeg, and asparagus tops and check the seasonings. Stir well and reheat the soup for a few minutes until it is hot. Don't let it boil. Serve immediately.
Recipe by: Twelve Months of Monastery Soups. p. 73 Posted to MC-Recipe Digest V1 #648 by Sue <suechef@...> on Jun 24, 1997