Creamy Basil, Creme Fraiche And Asparagus Veloute Recipe!

This week on our secret chef recipes series, we’re featuring a chilled asparagus veloute. Discover this secret recipe from a private chef.

To begin with, make a vegetable stock by simmering the carrots, leeks, onion, 1 clove of garlic and parsley stalks.  After 15 minutes, the mixture will have simmered enough. Then you will need to strain the veggies.

While the veggies simmer, prepare a mixing bowl over an ice bath.

Now, we will take care of the asparagus. Cut off the dry end of the asparagus and slice roughly. And now for the seasoning; garlic, shallots, and herbs. Peel and finely chop the shallot and 1 clove of garlic. Pick the leaves from the parsley, basil, and mint.

In a wide pan, gently sauté the shallot and garlic in olive oil until soft, with no coloration, then add the asparagus and sauté for 1 more minute. Next, add the herbs and pour in the boiling vegetable stock, just enough to cover the asparagus. Season with salt, pepper and chili powder.

Boil the mixture on high heat for just under 1 minute and transfer it to the blender. Add lots of olive oil and blend until smooth. Don’t be scant with the olive oil, it’s part of the secret to this recipe.  

Once blended, quickly strain trough a fine sieve and cool down quickly in the bowl set onto the ice bath.

Creamy Basil, Creme Fraiche And Asparagus Veloute Recipe.

Chilled Asparagus Veloute

Chilled Asparagus Veloute

To serve, pour into the plates and garnish with the following:

  • a generous spoon of crème fraîche
  • freshly grated frozen smoked salmon
  • a spoonful of salmon roe
  • dill fronds
  • a drizzle of olive oil


Chilled Asparagus Velouté
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  1. 1 kg jumbo green asparagus
  2. 1 large banana shallot
  3. 250g carrot peeled and sliced
  4. 250g leeks sliced
  5. 250g white onion peeled and sliced
  6. 1 head garlic + 1 large garlic clove
  7. 1 small bunch flat parsley leaves and stalks separate
  8. 2 sprigs of mint
  9. 2 sprigs of basil
  10. 1 sprig dill or fennel tops
  11. extra virgin olive oil
  12. sea salt fine flakes
  13. fine sea salt
  14. black peppercorn
  15. espelette chili powder
  16. crème fraiche
  17. salmon roe
  18. smoked salmon loin, frozen
Chilled Asparagus Veloute

Chilled Asparagus Veloute

We have plenty of chefs on the platform who can cook French cuisine.  If you enjoyed this recipe, check out some of our private chefs who can cook for you in the comfort of your own home, while teaching you.