Asparagus soup.

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Pieter
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Lid geworden op: 15 sep 2012, 21:44
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Asparagus soup.

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Asparagus soup.

Ingredients for 4 persons:


500 gr. white asparagus.
50 gr. unsalted butter.
1 shallot.
700 ml. chicken stock (1 ½ cube).
70 ml. crème fraiche.
2 egg yolks.
1 tbsp. dry sherry.
2 tbsp. chopped parsley.
Sea salt and white pepper to taste.

Method:

Peel the asparagus from the head and make sure no tough parts remain.
Break off the woody part at the bottom, the bottom of the asparagus tend to dry when left to long.
Cut of the tops of the asparagus and set aside.
Cut the stems of the asparagus in 1 cm. pieces.
Dice the shallot finely.
Prepare the chicken stock with boiling water.
Heat the butter in a pan and sweat down the shallots till soft and translucent, do not brown the shallots.
Add the asparagus pieces and cook another 5 minutes.
Pour in the chicken stock and bring to the boil.
Gently simmer till the asparagus are very tender.
Remove the pan from the heat and puree the soup till smooth.
Season to taste with salt and white pepper.
Bring the soup back to the boil and add the tops of the asparagus.
Simmer the soup 5 minutes till the tops are just tender.
Mix the egg yolks, the crème fraiche and the sherry in a bowl.
Remove the soup from the heat, add the egg mixture and stir well into the soup until the soup has thickened.
Heat the soup if needed, but do not bring to the boil.
Serve the soup with buttered toast and sprinkle the chopped parsley over the soup.
Don't put your mouth into motion, before your brain is in gear.
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