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X It's Spring, time for Asparagus Soup
Asparagus Soup @2 Techniques using the Scraps
1st method:
1 # of Medium Asparagus
½ Spanish onion ¼” dice
4oz. sweet butter
12 oz. Cream
4 oz. Milk
3 Cloves of roasted garlic.
1. Using the side of a knife Line the asparagus up.
2. When even, From the tip cut the asparagus into 6” in length Set aside.
We will use these for a fish dish entrée or a appetizer : “Asparagus in Bondage”
For the Soup:
1. Place the butter and onion in a soup pot and sweat the onion till tender.
2. With the remaining pieces of asparagus cut small circular disc about 1/4” thick down to the white part. Do not use the white part for the soup
3. Place the asparagus in with the onion.
4. Sweat both on a very low flame until mush.
5. Add the dairy. Bring to a boil, and remove.
6. Place the contents of the pot in a blender and puree until smooth.
7. Add the roasted garlic
8. Season S & P to taste.
Note add more or less dairy to get the consistency you want.
2nd method:
1 qt. of veg stock
3 oz. EVO Oil
You will need and ice bath for this.
Prep the asparagus and onion the same way. Sweat the onion and when tender, place in a blender.
This time you boil the asparagus in water or stock until tender. The smaller the cut, the quicker it cooks, the more it retains it color.
1. So blanche the asparagus and remove when tender and place in a ice bath.
2. Remove when chilled, Drain well and place in the blender with sweated onion.
3. Puree with the stock. You want silky.
4. Add the EVO Oil
5. Season S & P
Appetizer
Asparagus in Bondage
1. 5-7 asparagus spears.
2. 1 Slice of thinly Smoked Salmon.
3. 2 oz. of sauce Maltise.
4. S & P to taste
Method:
1.Blanche the asparagus in boiling water. This preserves the color.
2.Center & Wrap the asparagus in the smoke salmon. Like you are rolling a cigar.
3.Place seam side down in the center of a plate
4.Lightly drizzle the sauce over the Asparagus.
Sauce Maltise:
1. 6 oz. Fresh Orange juice reduced over high heat to 1 oz.
2. 1oz. Hollandaise Sauce. If you can make Hollandaise thats great. The easy way is to purchase the package and incorporate the reduced OJ. You are looking for a citrus tang.
Entree:
Same process to cook the asparagus. Only this time roll the asparagus in the sauce and then place the asparagus in the center on a plate. Saute, grill, any fish (Cod works well as does salmon) and place on top of the asparagus. Think of the asparagus as a log raft. Garnish the sauce and some fresh herb. Green, white, orange yellow. Taste, color, texture = a good dish. Don't forget to season everyting with S & P to taste.
Last edited by Penn; 04-21-2008 at 21:41.
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At one point I thought I was a decent cook, but that was before I started reading his recipes and realized I didn't have the first clue how to "sweat" an onion. Good heavens I'm a novice.
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