Asparagus-orange veloute
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Asparagus-orange veloute
  Soups  
Last updated 6/12/2012 1:05:19 AM. Recipe ID 30226. Report a problem with this recipe.
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      Title: Asparagus-orange veloute
 Categories: New text im, Soups
      Yield: 4 Servings
 
      1 lb Asparagus, Peeled And Washed
      4 c  Water
      4 tb Butter
      3 tb Flour
           Salt And Pepper
      2    Egg Yolks
      1 c  Dry White Wine
      2 tb Creme Fraiche, Or Sour Cream
      1 ts Sugar
    1/2 c  Fresh Squeezed Orange Juice
      1 pn Nutmeg
 
  1. Peel the hard part of the asparagus and wash it well. Place the
  asparagus in a soup pot, ass water, and cook at a gentle boil for 20
  minutes. Drain the asparagus and preserve the water. Cut the asparagus
  stalks in half and place the top portions aside.
  
  2. Melt the butter in another pot, add the flour a little at a time,
  and stir continuously.
  
  3. Blend the soup in a blender and return it to the soup pot. Continue
  cooking it over very low heat, not allowing the soup to come to a
  boiling point.
  
  4. Beat the egg yolks in a deep bowl, add the wine, creme fraiche, and
  sugar and mix thoroughly. Pour this mixture into the soup. Add the
  orange juice, nutmeg, and asparagus tops and check the seasonings.
  Stir well and reheat the soup for a few minutes until it is hot.
  Don't let it boil. Serve immediately.
  
  Recipe 




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Recipe ID 30226 (Apr 03, 2005)

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