Creamy Asparagus, Basil, and Creme Fraiche Veloute
- 1 shy tablespoon olive oil or butter or a mixture of both
- 1 extra large shallot, chopped
- 1 1/2 pounds asparagus, trimmed and diced
- 2 cups vegetable broth
- Salt
- Freshly cracked black pepper
- 5 large basil leaves, plus extra for serving
- 2 tablespoons crème fraîche, plus extra for serving
- Produce
- Asparagus (1 1/2 pounds)
- Basil, large leaves (5)
- Shallot, large (1)
- Canned Goods
- Vegetable broth (2 cups)
- Cooking & Baking
- Black pepper, Freshly cracked (1)
- Salt (1)
- Dairy
- Creme fraiche (2 tablespoons)
- Other
- 1 shy tablespoon olive oil or butter or a mixture of both
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 26, 2012 (1 year ago).
38 people saved this recipe.
