Asparagus Velouté

Ingredients

• 1 quart bouillon cubes store-bought (1 L.) (or ) (or or made from a bouillon cube)
• 30 g cornstarch 
• 1  egg yolk 
• 1 cup cup heavy whipping cream (25 cl.)
• 4 servings salt 
• 1 cube sugar 
• 1 kg asparagus white

Equipment

• bowl
• whisk
• pot
• sieve
• spatula

Directions

1. Wash the asparagus.
2. Cut 2 inches (5 cm.) off the tips and save them for another use. Do not peel the stalks but cut them into 15-inch (3-cm.) pieces.
3. Bring the stock or broth to a boil in a soup pot. When it bubbles, add the asparagus pieces and sugar. Turn down the heat, cover, and simmer for 20 minutes.
4. Blend and pass through a fine strainer (a chinois if possible), pressing on the solids with a spoon to extract as much liquid as possible.
5. Put the soup back in the pot, bring back to a boil, and boil about 30 minutes more.
6. Thoroughly mix the cornstarch in a bowl with 1 tablespoon cold water. Beat the yolk and cream together in a bowl large enough to hold all the soup.
7. When the soup in the pot has been reduced by about half, whisk in the cornstarch mixture. Boil for 1 minute, whisking constantly, and then gently pour everything into the bowl with the egg-cream mixture, whisking as you pour.
8. Pour the contents of the bowl back into the soup pot and heat very gently in order to thicken. Stir with a spatula and turn off the heat at the first sign of boiling. Blend. Season with salt as necessary.
9. Taste
10. Book, using the USDA Nutrition Database
11. From The Complete Robouchon by Joel Robuchon Copyright (c) 2008 by Joel Robuchon Published by Knopf.Joel Robuchon was born in Poitiers, France, in 1945 and began his apprenticeship at a hotel restaurant when he was fifteen years old. In 1981, he opened his own restaurant in Paris, Jamin, which had earned three Michelin stars by 198
12. It was the fastest rise in the guidebook's history. Named Chef of the Century in 1989 by the Gault Millau, he now works as a consultant and runs L'Atelier restaurants around the world.