Asparagus velouté from The Paris Cookbook by Patricia Wells

  • asparagus
  • leeks
  • chicken stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on January 11, 2015

    This recipe uses the tough, woody ends of asparagus--which I hoarded in my freezer till I had enough (per Mrs. Well's suggestion). I wasn't quite sure if I liked it at first, but the taste grew on me. I will have to make it again to verify my feelings. At least it makes good use of asparagus trimmings! This serves 4 in small espresso cups, FYI.

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