Asparagus Velouté

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper. Place the asparagus on the prepared baking sheet, toss with butter, salt, and pepper, and roast for 15-20 minutes, or until tender.

2. 2

   In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

3. 3

   Add the garlic and cook for 1 minute, until fragrant.

4. 4

   Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.

5. 5

   Gradually add the milk, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.

   Tip: Be careful not to let the mixture boil.

6. 6

   Stir in the heavy cream and cook for an additional 2-3 minutes, until heated through.

7. 7

   Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the saucepan.

   Tip: Be careful when blending hot liquids.

8. 8

   Stir in the roasted asparagus, unsalted chicken broth, and nutmeg. Cook over low heat for 5 minutes, until heated through.

9. 9

   Taste and adjust the seasoning as needed.

10. 10

    To serve, ladle the soup into bowls and top with a dollop of crème fraîche and a sprinkle of chopped chives.

    Tip: Optional: Garnish with additional chives and a sprinkle of paprika.