2 asparagus veloute

04830 ASPARAGUS SOUP INGREDIENTS for 4 PERSONS 800 g white asparagus, 3 shallots, 2 tablespoons oil, 25 g flour, 30 cl of milk, 2 tablespoons chopped chervil, 15 cl of fresh cream, a sprig of Chervil for decoration.

Salt and pepper.

Clean the asparagus and cut them in two.

Cook in salted water 75 cl to moderate flame for about 20 minutes.

When cooked, drain and keep aside the cooking water.

Peel and finely chop shallots.

Let them Brown 5 minutes in olive oil fresh focus.

Add the asparagus, add salt and pepper and stir well.

Sprinkle with flour and continue cooking for about 2 minutes at moderate heat, stirring often.

Squirt with the asparagus cooking water and milk.

Mix and simmer at moderate flame for another 15 minutes.

When cooked, cool lascaite; Add the chopped Chervil and stir.

Put the cooked vegetables in a blender jug and soapy water for a few minutes: you will get a creamy and velvety smooth.

For an original presentation, you can distribute the cream in cups for cappuccino.

Whip the cream very firm with salt and pepper.

Divide the ball into the cups as if it were the cappuccino cream and decorate each cup with the Chervil.

Serve immediately.