asparagus soup


Sort of a half puree and half soup, this one was pretty quick and really tasty. Techniques highlighted are:
big pot blanching
acidity
emulsification
garnish

1 bunch of medium-sized asparagus, cutting off the hard ends using about half of each. Varies on the tenderness of your product of course.
juice of 1/2 lemon
1/4 cup of cream
olive oil

for garnish
cayenne pepper powder
fleur de sel
olive oil

With a big pot of salted, boiling water, blanch the asparagus until they’re just tender and bright green. Shock them in a bowl of ice and drain.

In your blender, combine the lemon juice, asparagus and cream and blend together on low then high speed until uniform in consistency and color. Add olive oil until you get your desired thickness. There’s no exact measurement here because there’s a balance between overly oily in flavor and just right. Keep tasting it to figure it out. I served in small ramekins and garnished with cayenne pepper powder, flakes of fleur de sel, and a few drops of olive oil to give it a fresh taste. Easily the best thing we ate that night and it came together in about 5-10 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s