Asparagus and Zucchini Veloute with Parsley

1. 1

   Bring asparagus, broth, zucchini, salt, and 21/2 cups water to a simmer in medium saucepan.

2. 2

   Reduce heat to medium-low, and simmer 15 to 20 minutes, or until vegetables are tender.

3. 3

   Transfer to food processor or blender, and blend until smooth.

4. 4

   Melt butter in same saucepan over medium heat.

5. 5

   Stir in flour, and cook 3 to 5 minutes, or until browned.

6. 6

   Add pureed soup mixture, and cook over medium-low heat until soup is thickened.

7. 7

   Season with salt and pepper, if desired.

8. 8

   Serve sprinkled with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.