Asparagus velouté with langoustines

Name: Asparagus velouté with langoustines
Ingredients: 8 Langoustines; 20 g Flour; 5 g Chervil; 30 g Shallot; 600 ml Asparagus broth; 1 kg White asparagus; 100 ml Cooking cream; 5 ml Tarragon oil

Smooth asparagus velouté with sautéed langoustines, finished with tarragon oil and chervil.

Ingredients

8Langoustines

20gFlour

5gChervil

30gShallot

600mlAsparagus broth

1kgWhite asparagus

100mlCooking cream

5mlTarragon oil

Preparation

Make an asparagus broth from the white peels by simmering them gently for 30 minutes.
Sauté the shallot in butter.
Add the flour and make a light roux.
Add the broth and simmer for 15 minutes.
Blend and strain until you have a very smooth soup.
Add the cream and season to taste.
Briefly fry the langoustines in butter (about 1 minute per side).
Pour the velouté into a deep plate.
Place 2 langoustines in the center.
Finish with tarragon oil and chervil.