Asparagus Velouté Recipe

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Asparagus Velouté
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Ingredients
7
Count
Nutrition
417
Calories
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Ingredients:

Directions:

  1. 1. Wash the asparagus. Cut 2 inches (5 cm.) off the tips and save them for another use. Do not peel the stalks but cut them into 15-inch (3-cm.) pieces.
  2. 2. Bring the stock or broth to a boil in a soup pot. When it bubbles, add the asparagus pieces and sugar. Turn down the heat, cover, and simmer for 20 minutes.
  3. 3. Blend and pass through a fine strainer (a chinois if possible), pressing on the solids with a spoon to extract as much liquid as possible. Put the soup back in the pot, bring back to a boil, and boil about 30 minutes more.
  4. 4. Thoroughly mix the cornstarch in a bowl with 1 tablespoon cold water. Beat the yolk and cream together in a bowl large enough to hold all the soup.
  5. 5. When the soup in the pot has been reduced by about half, whisk in the cornstarch mixture. Boil for 1 minute, whisking constantly, and then gently pour everything into the bowl with the egg-cream mixture, whisking as you pour.
  6. 6. Pour the contents of the bowl back into the soup pot and heat very gently in order to thicken. Stir with a spatula and turn off the heat at the first sign of boiling. Blend. Season with salt as necessary.
  7. Per serving: 226.45 calories, 34.5 calories from fat, 3.825 g total fat, 1.975 g saturated fat, 12.92 mg cholesterol, 127.65 mg sodium, 42.475 g total carbs, 1.78 g dietary fiber, 1.075 g sugars, 4.05 g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From The Complete Robouchon by Joel Robuchon Copyright (c) 2008 by Joel Robuchon Published by Knopf.Joel Robuchon was born in Poitiers, France, in 1945 and began his apprenticeship at a hotel restaurant when he was fifteen years old. In 1981, he opened his own restaurant in Paris, Jamin, which had earned three Michelin stars by 1984. It was the fastest rise in the guidebook's history. Named Chef of the Century in 1989 by the Gault Millau, he now works as a consultant and runs L'Atelier restaurants around the world.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 417.06 Kcal (1746 kJ)
Calories from fat 230.86 Kcal
% Daily Value*
Total Fat 25.65g 39%
Cholesterol 130.04mg 43%
Sodium 410.98mg 17%
Potassium 1336.11mg 28%
Total Carbs 33.18g 11%
Sugars 15.07g 60%
Dietary Fiber 10.01g 40%
Protein 20.23g 40%
Vitamin C 30.6mg 51%
Iron 10.2mg 57%
Calcium 172.5mg 17%
Amount Per 100 g
Calories 50.53 Kcal (212 kJ)
Calories from fat 27.97 Kcal
% Daily Value*
Total Fat 3.11g 39%
Cholesterol 15.76mg 43%
Sodium 49.8mg 17%
Potassium 161.89mg 28%
Total Carbs 4.02g 11%
Sugars 1.83g 60%
Dietary Fiber 1.21g 40%
Protein 2.45g 40%
Vitamin C 3.7mg 51%
Iron 1.2mg 57%
Calcium 20.9mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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