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Asparagus Velouté with Chèvre Foam Recipe
Asparagus Velouté with Chèvre Foam
Jérôme Ferrer, restaurant Europea, Nontréal
Jérôme Ferrer, restaurant Europea, Nontréal
The Cuisine of Greater Montreal
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: Less than 15 minutes

Difficulty: Easy
For 4 to 6 servings

- 1 big bunch of green asparagus
- 15 ml / 1 Tbsp. butter
- 1 pinch of Espelette pepper
- 15 ml / 1 Tbsp. olive oil
- 1 1itre / 4 cups milk
- 250 ml / 1 cup cream 15%
- fleur de sel and ground pepper
  1. Cook the asparagus in boiling water for 2 minutes.
  2. Remove and immediately immerse in very cold water or ice water to preserve the chlorophyll.
  3. Pour the milk into a large saucepan, reserving one cup (250 ml) to make the foam.
  4. Bring the asparagus and milk to a simmer and cook for about 10 minutes. At this point, we recommend removing the saucepan from the heat and mixing in the butter and 15% cream. Season to taste.
  5. Liquefy the soup with an immersion blender and strain.

For the foam:

  1. Bring the remaining cup (250 ml) of milk to a boil in a saucepan with the chèvre.
  2. Whisk briskly to create the foam.

Place a ladleful of the velouté into each soup bowl and add a spoonful of the chèvre foam to the surface along with a little pinch of Espelette chili.

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