This recipe for Asparagus and Tahini Veloute comes from my friend Christine Capendale. Christine and I worked together on a tahini shoot for Food and Home Entertaining Magazine a while back and I have been wanting to share this recipe ever since. It is served with Pickled Asparagus and a Sesame Brittle to double up on the asparagus and sesame flavours and textures.

Asparagus and Tahini Veloute

As it is summer in Cape Town, fresh asparagus is still available and this soup is a wonderful way to use the vegetable and enjoy our summer season.

Tahini is a condiment made from toasted sesame seeds and is an ingredient in hummus (what can be better than hummus), baba ghanoush and halva. Mostly used in Middle Eastern, North African, Mediterranean cuisines it has become quite a trendy ingredient outside of those cuisines and is much more readily available these days. I guess we should partly thank Ottolenghi and his books for that!

Asparagus and Tahini Veloute

The tahini adds a nutty depth to the smooth asparagus soup and it is delicious taste combination. The pickled asparagus adds that bit of fresh acidity and the sesame brittle adds a wonderful sweet nutty crunch. The recipe is super easy to make with the only tricky part is making the brittle but definitely worth it. Over and above I love the soft green colour of the soup and I think it such a great way to enjoy summer.

Asparagus and Tahini Veloute

Christine is a powerhouse of a cook and baker and have a beautiful book coming in the middle of Feb. It is called “Meals – Effortless Food for Every Occasion” and I was lucky enough to have seen a preview and it is certainly a keeper. So do keep an eye on the bookshelves for it.

Asparagus and Tahini Veloute

I hope you enjoy this recipe for Asparagus and Tahini Veloute. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.

Asparagus and Tahini Veloute

Ingredients

  • SOUP
  • 250 g fresh green asparagus, chopped
  • 2 small onions or shallots – sliced
  • 60 g butter
  • 1 garlic clove, crushed
  • 20 ml chopped fresh thyme
  • 30 ml flour
  • 150 ml milk
  • 350 ml vegetable or chicken stock
  • 200 ml cream
  • 100 ml tahini
  • Salt and black pepper for seasoning
  • PICKLED ASPARAGUS
  • 6- 10 asparagus spears
  • 10 ml freshly squeezed lemon juice
  • 10 ml olive oil
  • SESAME SEED BRITTLE
  • (This makes too much but keep some in a sealed container or serve it as a snack)
  • 100 g castor sugar
  • 50 ml water
  • 60 g sesame seeds

Instructions

  1. SOUP
  2. Add the chopped asparagus, onion, thyme, garlic and butter in a saucepan and sweat
  3. Add the flour, stir well and add the milk and stock whilst stirring
  4. Bring to the boil and simmer until the vegetables are tender (about 10 minutes). Stir in the cream and tahini and cool
  5. Pour the soup into a blender and liquidize. Press through a sieve.
  6. Taste and adjust the seasoning
  7. Serve the soup warm or cold, topped with the pickled asparagus and sesame brittle
  8. PICKLED ASPARAGUS
  9. Slice the asparagus spears thinly diagonally and keep the tips intact
  10. Add the lemon juice and olive oil
  11. Toss well and let it stand for a few hours to pickle
  12. SESAME SEED BRITTLE
  13. Place the sugar and the water in a saucepan on medium heat and stir to dissolve the sugar.
  14. DO NOT STIR ANYMORE and allow the sugar syrup to boil until it becomes a light golden colour. Add the sesame seeds and swirl the saucepan around a bit so that the seeds get coated but do not stir!
  15. Continue to cook until it becomes a dark golden colour.
  16. Pour out onto a silpat and use a palette knife to spread it out thinly.
  17. Cool completely and bread into shards
  18. Recipe by Christine Capendale
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This recipe first appeared in Food and Home Entertaining Magazine

A few more of my favourite tahini recipes below :

Honey and Tahini Cookies

Honey and Tahini Cookies

Quinoa Veggie Burgers with Avocado Tahini Dip

Quinoa Veggie Burgers with Avocado Tahini Dip

Tahini Choc Chip Banana Bread

Tahini Choc Chip Banana Bread

 

 

Baby Marrow Muffins with Roasted Pumpkin and Chèvre Spread
Heirloom Tomato Tart

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