Asparagus and Pea Velouté

Preparation info

  • Makes about 1½ quarts serving

    4 to 6

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

This rather refined soup makes the most of new spring vegetables and herbs when they are still a little scarce and not yet old hat. A couple of handfuls of sorrel, melted with the leeks, taste wonderful with the rest of the vegetables, though the sorrel will give the soup a slightly dull color.

Flour gives this soup its creamy texture, though the velvet-smooth texture of this style of soup is traditionally further ensured with cream and egg yolks. The soup then must be reheated care