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!
Asparagus Velouté
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.
