Creamy Asparagus, Basil, And Crème Fraîche Velouté Recipe

• 1 shy tablespoon olive oil or butter or a mixture of both
• 1 extra large shallot, chopped
• 1 1/2 pounds asparagus, trimmed and diced
• 2 cups vegetable broth
• Salt
• Freshly cracked black pepper
• 5 large basil leaves, plus extra for serving
• 2 tablespoons creme fraiche, plus extra for serving

1. Heat the butter or olive oil in a medium soup pot over medium-low heat. Add the shallot and saute until soft and fragrant, 5 to 6 minutes, stirring often. Add the asparagus and vegetable broth and season with salt and pepper. Cover the pot, and bring to a boil. Reduce to a simmer, and cook until the asparagus is very tender: 10 to 12 minutes.
2. Transfer the soup to a blender, and add the basil and creme fraiche. Puree until completely smooth. Ladle into bowls, and top with a dollop of creme fraiche and a chiffonade of fresh basil.

olive oil, shallot, vegetable broth, salt, freshly cracked black pepper, basil, crueme fraueeche

Taken from www.seriouseats.com/recipes/2012/01/creamy-asparagus-basil-and-creme-fraiche-veloute-recipe.html (may not work)