Sunday, July 1, 2012
A velouté (French for velvety) is a very smooth soup. The asparagus and coconut flavors blend surprisingly deliciously. Super easy too - and we GAPSters always have lots of chicken broth on hand!
2 cups chicken broth
1 bunch asparagus
2 cups coconut milk
1. Rinse the asparagus.
2. Put about one cup of the chicken broth in each of two saucepans. Bring both to a simmer on medium heat.
3. Meanwhile, break the asparagus into 1 to 2 inch pieces with your hands. Put the all the tips in one saucepan, and the rest except the pieces that are too tough in the other. Simmer for about 8 minutes, until the asparagus is tender.
4. Measure the coconut milk in your blender jar. Add the contents of the saucepan that has the middle of the asparagus. Process on high until completely smooth.
5. Pour the blender contents into the second pan. Mix and check seasonings (salt, pepper). Serve lukewarm.