Velouté D’asperges, Salade De Crabe, Jambon Blanc Recipe
Indulge in our exquisite Velouté d’asperges, a luxurious asparagus soup that is velvety smooth and bursting with fresh flavors. Accompanied by a refreshing crab salad, this dish brings a delightful balance of the ocean's bounty and garden-fresh vegetables. Topped with tender slices of white ham, each spoonful offers a harmonious blend of textures and tastes, making for an elegant starter that is sure to impress.
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Ingredients
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Velouté d’asperges
Salade de crabe
Jambon blanc
Method
Preparing the Velouté
Cook the Asparagus
Add the chopped asparagus to the saucepan and cook for another 5 minutes. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer until the asparagus is tender, about 10 minutes.
Blend the Soup
Remove from heat and blend the mixture until smooth using an immersion blender or transferring to a regular blender. Return to the pot.
Finish the Velouté
Stir in the cream, season with salt and pepper, and gently heat through. Adjust seasoning to taste.
Making the Crab Salad
Combine Ingredients
In a bowl, mix together the crab meat, lemon juice, mayonnaise, and chopped chives. Season with salt and pepper to taste.
Assembling the Dish
Serve
In a bowl, ladle the velouté d’asperges. Top with the crab salad and arrange slices of jambon blanc on the side.