Asparagus Velouté with Chèvre Foam
By Jérôme Ferrer — The Cuisine of Greater Montreal. Total time: 15 to 30 minutes. Preparation time: 10 minutes. Cooking time: less than 15 minutes. Difficulty: Easy. For 4 to 6 servings.
⏱️ Prep: 10 min🍳 Cook: 15 min
Ingredients
| 1 big bunch | green asparagus |
| 15 ml | butter |
| 1 pinch | Espelette pepper |
| 15 ml | olive oil |
| 30 g | fresh goat cheese |
| 1 litre | milk |
| 250 ml | cream 15% |
| — | fleur de sel and ground pepper |
Instructions
Method:
- Cook the asparagus in boiling water for 2 minutes.
- Remove and immediately immerse in very cold water or ice water to preserve the chlorophyll.
- Pour the milk into a large saucepan, reserving one cup (250 ml) to make the foam.
- Bring the asparagus and milk to a simmer and cook for about 10 minutes. At this point, we recommend removing the saucepan from the heat and mixing in the butter and 15% cream. Season to taste.
- Liquefy the soup with an immersion blender and strain.
For the foam:
- Bring the remaining cup (250 ml) of milk to a boil in a saucepan with the chèvre.
- Whisk briskly to create the foam.
Presentation: Place a ladleful of the velouté into each soup bowl and add a spoonful of the chèvre foam to the surface along with a little pinch of Espelette chili.