L’asperge Recipe

Soup Preparation

1. 1

   Prepare the Ingredients

   Clean and trim the white asparagus, chop the onion, and mince the garlic. Slice the oyster mushrooms.

2. 2

   Cook the Vegetables

   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.

3. 3

   Add Asparagus

   Add the white asparagus to the pot and sauté for another 5 minutes.

4. 4

   Simmer

   Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for about 15-20 minutes, until the asparagus is tender.

5. 5

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.

6. 6

   Add Cream and Season

   Stir in the heavy cream, and season with salt and black pepper to taste. Heat through without boiling.

7. 7

   Prepare the Croutons

   In a separate pan, sauté the sliced oyster mushrooms in a bit of butter until golden. Prepare croutons from your choice of bread by toasting cubes in the oven until crispy.

8. 8

   Serve

   Ladle the velouté into bowls, top with sautéed oyster mushrooms and croutons. Enjoy!