Asparagus and Zucchini Veloute with Parsley

I know what you’re thinking: what is a veloute?  Look, you’re obviously not cultured.  I know this because I’m entirely uncultured and recognize uneducated provincialism when I see it, so I had to Wiki this bad boy and I found out it’s French, and is “is one of the sauces of French cuisine that were designated the four “mother sauces” by Antonin Careme the 19th century. The French chef Auguste Escoffier later classified tomato, mayonnaise, and Hollandaise mother sauces as well. The term velouté is from the French adjectival form of velour, meaning velvety.”

 

Oh.  Of course. 

 

Anyway, I’m thinking the editors of Vegetarian Times are really up on their high horse because this dang recipe is a SOUP, not a sauce.  But it’s made in a roux form (lots of butter and flour) so I suppose I’ll let it pass. And I admit: it’s totally velvety.  I served with good quality croutons (excellent in a pinch when no crusty bread is on hand) and a sprinkling of Romano cheese.  I slurped that sucker up!

 

Asparagus and Zucchini Veloute with Parsley

Recipe courtesy of Vegetarian Times 

• 1 16-oz. bunch asparagus, trimmed and coarsely chopped
• 1 ½ cups veggie broth
• 1 zucchini, coarsely chopped (about a cup)
• ½ tsp. salt
• 4 Tbs. butter
• 4 Tbs. flour
• ¼ cup finely chopped fresh parsley
• Optional: bread, croutons, or cheese for serving

 

Bring asparagus, broth, zucchini, salt and 2 ½ cups water to a simmer in a medium saucepan.  Reduce heat to medium-low and simmer 15 to 20 minutes, or until veggies are tender.  Transfer to a food processor or blender, and blend until smooth.

 

Melt butter in same saucepan over medium heat.  Stir in flour, and cook 3 to 5 minutes, or until browned.  Add pureed soup mixture, and cook over medium-low heat until soup is thickened.  Season with salt and pepper.  Sprinkle with parsley.