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Recipe Name: Asparagus-orange Veloute Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Asparagus, Peeled And Washed
4 Cup(s) Water
4 Tablespoon(s) Butter
3 Tablespoon(s) Flour
Salt and pepper
2 Egg yolks
1 Cup(s) Dry white wine
2 Tablespoon(s) Creme Fraiche, Or Sour Cream
1 Teaspoon(s) Sugar
1/2 Cup(s) Fresh squeezed orange juice
1 Pinch(s) Nutmeg
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. Melt the butter in
another pot, add the flour a little at a time, and stir continuously.
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. 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 by: Twelve Months
of Monastery Soups. p. 73 Posted to MC-Recipe Digest V1 #648 by Sue
<> on Jun 24, 1997

Nutrition (calculated from recipe ingredients)
Calories: 234
Calories From Fat: 124
Total Fat: 14.1g
Cholesterol: 120.6mg
Sodium: 338.1mg
Potassium: 320.3mg
Carbohydrates: 13.4g
Fiber: 1.4g
Sugar: 4.3g
Protein: 4.3g

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