Imported from TikTok

White Asparagus Velouté with Porcini Mushrooms

Name: White Asparagus Velouté with Porcini Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg White asparagus (Peeled); 2 Shallots (Thinly sliced); Butter (For sautéing the shallots and asparagus, then adding during blending and for finishing the porcini mushrooms; quantity unspecified); Vegetable or chicken stock (Add until the ingredients are just covered; the transcript mentions a small amount of chicken stock); Salt (To taste); Pepper (To taste); 3 c. à soupe Heavy cream; Porcini mushrooms (Drained; quantity unspecified); Smoked bacon lardons (Quantity unspecified); Garlic (Quantity unspecified); Leek shoots (For garnish; quantity unspecified); Parsley (Optional, mentioned in the text as a possible addition with the garlic; quantity unspecified)

Recipe by @mijoteuse.campagnarde @mijoteuse.campagnarde · TikTok

Imported by roux julien on SeeMeCook

A smooth and creamy white asparagus velouté, topped with pan-fried porcini mushrooms and smoked bacon lardons. A rustic and hearty soup enhanced with garlic and leek shoots.

4 servings45 minFrench

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Ingredients

1 kg White asparagus (Peeled)
2 Shallots (Thinly sliced)
Butter (For sautéing the shallots and asparagus, then adding during blending and for finishing the porcini mushrooms; quantity unspecified)
Vegetable or chicken stock (Add until the ingredients are just covered; the transcript mentions a small amount of chicken stock)
Salt (To taste)
Pepper (To taste)
3 c. à soupe Heavy cream
Porcini mushrooms (Drained; quantity unspecified)
Smoked bacon lardons (Quantity unspecified)
Garlic (Quantity unspecified)
Leek shoots (For garnish; quantity unspecified)
Parsley (Optional, mentioned in the text as a possible addition with the garlic; quantity unspecified)

Steps

1
Peel the asparagus. Drain the porcini mushrooms if they are preserved in liquid.
2
Sauté the shallots in a knob of butter in a Dutch oven.
3
Add the asparagus and sauté for a few minutes. Season with salt and pepper.
4
Deglaze with water, then add the stock. Add enough stock or the water-stock mixture to just cover the ingredients.
5
Cover the Dutch oven and simmer over low heat for about 30 minutes, until the asparagus is thoroughly cooked.
6
While the asparagus is cooking, heat a skillet with plenty of butter and sauté the porcini mushrooms. The text indicates a cooking time of about 15 minutes.
7
Add the bacon lardons to the porcini mushrooms and brown them well.
8
Add the garlic and, if desired, the parsley. Finish with a knob of butter.
9
Blend the cooked asparagus until smooth. Add the heavy cream and a generous piece of butter, then blend again until the velouté is very smooth and glossy.
10
Serve the velouté in bowls and garnish with the pan-fried porcini mushrooms, bacon lardons, and leek shoots.

Notes

The text does not specify the quantities of butter, stock, porcini mushrooms, bacon lardons, garlic, leek shoots, or seasoning. It mentions vegetable or chicken stock; the transcript specifies a small amount of chicken stock. Parsley is suggested as an optional addition in the description but does not appear in the ingredient list.