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Chilled Asparagus Veloute With Watercress Cream

Food Network Canada
YIELDS
4 servings
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Ingredients

Veloute

2
lb(s) fresh asparagus
2
Tbsp olive oil
2
leeks, white parts only, cleaned and sliced
1
L vegetable stock
3
cup fresh spinach, cleaned

Cream

½
bunch watercress, leaves only
½
cup crème fraiche
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Directions

Step 1

Remove and discard about ½ inch of the bottom stem of asparagus (is tough and not edible).

Step 2

Cut top of asparagus to leave 1-inch tips. Cut remainder of stems into small pieces.

Step 3

In a large saucepan heat oil on medium low heat.

Step 4

Add leeks and cook until soft.

Step 5

Add stock and bring to a boil

Step 6

Add asparagus stems and cook until tender (about 5 minutes).

Step 7

Add cleaned spinach and continue to cook for a few minutes.

Step 8

Remove soup from heat and in small batches puree in a blender and immediately pour into a bowl over an ice bath (to stop discolouration).

Step 9

Season with salt and white pepper.

Step 10

Refrigerate for at least 3 hours.

Step 11

In a pot of salted boiling water blanch asparagus tips, about 3 minutes and immediately plunge into ice bath to stop cooking process.

Step 12

Place tips on a paper towel to dry.

Step 13

Finely chop watercress.

Step 14

In a bowl add crème fraiche and incorporate watercress.
Refrigerate until ready to use.

Step 15

Pour soup into chilled bowls and top with a small dollop of watercress cream.

Step 16

Top with asparagus tips and drizzle with a little olive oil.

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