Veloute of Asparagus

Veloute of Asparagus


  • 4

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 700g tinned asparagus tips (green or white)
  • Cupful chicken stock
  • 20 cl light cream
  • 2 egg yolks
  • White pepper
  • Spoonful of freshly chopped chives


Put the asparagus cut into 3 to 4 cm long pieces into the jug equipped with the blender knife (without the juice).

Mix on position 2 for 15 seconds then add the fresh cream, the cupful of stock, the asparagus juice, the 2 egg yolks and pepper.

Mix for 10 seconds and then heat over a low flame for 5 minutes.

Garnish with the chives and serve.

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