Asparagus and Zucchini Velouté with Parsley
30 minutes or fewer
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.”
- 1 16-oz. bunch asparagus, trimmed and coarsely chopped
- 1 ½ cups low-sodium vegetable broth
- 1 medium zucchini, coarsely chopped (1 cup)
- ½ tsp. salt
- 4 Tbs. butter
- 4 Tbs. all-purpose flour
- 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.
November 2011 p.12