Prep
30 min
Cook
20 min
Total
50 min
Servings
6 serv.
One kilogram of asparagus cooked 20 minutes with potato, blended and strained. You get a smooth velouté in 30 minutes flat. Cream softens, paprika adds gentle heat. Chef's cooking, no fuss.
Silky-smooth texture with that refined chinois finish that feels premium. The asparagus keeps its herbal notes, the potato thickens without weighing it down, and the cream just softens without overpowering. A velouté that stands on its own.
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