Creamy Asparagus, Basil, And Crème Fraîche Velouté Recipe

1. 1

   Heat the butter or olive oil in a medium soup pot over medium-low heat. Add the shallot and saute until soft and fragrant, 5 to 6 minutes, stirring often. Add the asparagus and vegetable broth and season with salt and pepper. Cover the pot, and bring to a boil. Reduce to a simmer, and cook until the asparagus is very tender: 10 to 12 minutes.

2. 2

   Transfer the soup to a blender, and add the basil and creme fraiche. Puree until completely smooth. Ladle into bowls, and top with a dollop of creme fraiche and a chiffonade of fresh basil.

* Per serving · 4 servings · Values may vary.

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