Velouté Your Bets

Silky Asparagus Velouté with Parmigiano Reggiano Crisps

45 minutes

Serves 4

SideFrench

Herb's take

This classic French asparagus velouté gets the luxe treatment: a velvet-smooth soup finished with cream and crowned with crisp, lacy Parmesan frico. You’ll learn the secrets to a truly silken purée, and why Parmigiano belongs not only in Italy, but on top of your soup.

Equipment needed

blender or immersion blender
parchment paper

Ingredients

Yield

3 tbsp unsalted butter
1 medium yellow onion, finely chopped
1 lb asparagus, trimmed and cut into 1-inch pieces
2 cloves garlic, minced
2 tbsp all-purpose flour
4 cups chicken stock (low sodium preferred)
1/2 cup heavy cream
3 oz Parmigiano Reggiano, finely grated
1 tbsp fresh lemon juice

Instructions

01
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02
Sprinkle the Parmigiano Reggiano into 8 even mounds (about 1 1/2 tbsp each) on the lined baking sheet. Flatten slightly with the back of a spoon.
03
Bake for 5-7 minutes until golden and lacy. Cool on the sheet until crisp.
Herb says
Cheese crisps set as they cool, so hands off until they're firm. Science at work.
04
While crisps bake, melt butter in a large saucepan over medium heat. Add onion and a large pinch of salt. Cook, stirring, until translucent and soft, 5-6 minutes.
05
Add garlic and cook 1 minute until fragrant.
06
Add asparagus and sauté for 3 minutes, just until bright green.
07
Sprinkle flour over vegetables. Stir constantly for 2 minutes to cook out the raw taste.
Herb says
This roux is the backbone of velouté, thickening happens here, not later. No shortcuts!
08
Gradually whisk in chicken stock. Bring to a simmer, scraping up any bits from the pan.
09
Reduce heat to low and simmer uncovered for 15 minutes, until asparagus is very tender.
10
Remove from heat. Purée the soup until completely smooth using a blender or immersion blender.
Herb says
For the silkiest texture, do this in batches, and don’t forget to vent the blender lid, lest you wish to wear soup.
11
Return soup to the pan over low heat. Stir in cream and warm gently for 2 minutes. Do not boil.
12
Off heat, add lemon juice. Stir, then season with salt and freshly ground black pepper to taste.
Herb says
Acid always goes in at the end, it keeps your greens vibrant and flavors bright.
13
Ladle velouté into warm bowls. Top each with two Parmigiano crisps, standing them upright for dramatic effect. Serve immediately.

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