Asparagus and Zucchini Velouté with Parsley Recipe | Vegetarian Times Skip to main content

Asparagus and Zucchini Velouté with Parsley

Kitty Ellyson, a psychotherapist from Portland, Maine, modeled her velvety soup after a dish she tried at a roadside restaurant in France. “They served it warm, not hot, in beautiful little glasses. You could either sip it or use a teensy spoon,” she says. “The first thing I did when we got home was to try to re-create it.”



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1 16-oz. bunch asparagus, trimmed and coarsely chopped
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1 ½ cups low-sodium vegetable broth
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1 medium zucchini, coarsely chopped (1 cup)
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½ tsp. salt
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4 Tbs. butter
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4 Tbs. all-purpose flour
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¼ cup finely chopped fresh parsley


1. Bring asparagus, broth, zucchini, salt, and 21/2 cups water to a simmer in medium saucepan. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until vegetables are tender. Transfer to food processor or blender, and blend until smooth.

2. Melt butter in same saucepan over medium heat. Stir in flour, and cook 3 to 5 minutes, or until browned. Add puréed soup mixture, and cook over medium-low heat until soup is thickened. Season with salt and pepper, if desired. Serve sprinkled with parsley.

Nutrition Information: 

2 g
Total Fat: 
8 g
Saturated Fat: 
5 g
7 g
20 mg
306 mg
2 g
2 g
Serves 6

Comments on this Recipe

This was wonderful! We can't wait to try it when we have the right ingredients! I forgot asparagus so subbed broccoli, a very different flavor but still delicious. I used an immersion blender to blend and also blended the parsley right in just before serving. My husband and two sons also thought it was great and ate it all up!

so delicious. Made this soup last year for Thanksgiving appetizer with bread and salad.. totally awesome so I am making it again this year.. YAY

This is an extremely simply and delicious recipe. The only change I made was adding in some onions to offer the dish a little more flavor. I'm certain I'll make it again, especially during these cold winter months.