Asparagus Velouté Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Ingredients

4 servings

2 pounds (1 kg.) white asparagus

1 quart (1 L.) chicken stock (or store-bought), or chicken broth (or store-bought or made from a bouillon cube)

A bit of sugar (1 cube if you have cubes)

5 cup (30 g.) cornstarch

1 egg yolk

1 cup (25 cl.) heavy cream

Salt

Step 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.
Step 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.
Step 3
3.混合,通过细滤器(斜纹棉布裤is 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.
Step 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.
Step 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.
Step 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.

Nutrition Per Serving

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

FromThe Complete Robuchonby Joël Robuchon Copyright (c) 2008 by Joël Robuchon Published by Knopf. Joël 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 theGault Millau, he now works as a consultant and runs L'Atelier restaurants around the world.

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Reviews (3)

I am not here to review but found the recipe during another search. I have this cookbook, The Complete Robuchon, and it calls for 1/4 cup (30 g.). Shame it wasn't proofed before posting.
- Anonymous
- 4/11/2011
I have never written a review despite having tried and enjoyed over a hundred recipes on this site, but i felt it was important to mention how poorly crafted this recipe was and warn anyone against trying it without serious modifications. As the person before me suspected, they are NOT looking for 5cups of conrstarch. however, i went with the 30g. measurement which i felt may be approximately .5 cups. this too however was COMPLETELY OFF. I think the correct ratio would be to mix one tablespoon of cornstarch with half a cup of water rather than the other way around as written. Gross oversight here. Most frustrating was the homemade stock i wasted on this, along with perfectly nice white asparagus, and the hour plus i spent working on the recipe before adding this second-to-last step and thereby ruining the dish completely.
- philzone
- Paris, FR
- 4/11/2010
Clearly there is a typo here, since I doubt he intended to add _five cups_ of cornstarch :(
- jadebutterfly
- 11/19/2009

Tags Soup Soup/Stew French European Asparagus Vegetable Starter Dinner Gluten Free Nut Free 5 Ingredients or Fewer Simmer Blender Spring Cookbooks

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Nutrition Per Serving

Reviews (3)