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French · Soup
Cream of Green Vegetable Soup
A velvety roux-thickened soup for broccoli, asparagus, peas, snap peas or spinach: the vegetable is simmered in light stock, blended and strained, finished with cream and lemon, and garnished with blanched pieces of the same vegetable.
- YieldServes 4 · About 1 litre, 4 bowls
- Hands-on45 min
- Total1 h 2 min
- Difficulty
Ingredients
Soup
- 45 gunsalted butter
- 30 gall-purpose flour
- 55 gonion, chopped (about 1/3 cup)
- to tastesalt
- 720 mllight chicken stock
- 450 ggreen vegetable (broccoli, asparagus, peas, snap peas or spinach), chopped, upper stems included; 115 g of the best tips or florets set aside
- 2 tspfresh lemon juice, or to taste
- 90 mlheavy cream
Garnish
- 4 tbspcrème fraîcheoptional
- to tastesalt for the blanching water
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