Asparagus Soup
Servings: 6
Calories: 115kcal
Cost: $5
Nothing goes to waste in this kitchen...
Equipment
- 1 High powered blender
- 1 Saucepan
- 1 Frying pan
- 1 chinois
- 1 Large ladle
- 1 Whisk
- 1 Rubber spatula
- 1 Mandoline
- 1 Microplane zester
Ingredients
Soup
- 600 g Strained asparagus juice
- 40 g Parmigiano reggiano
- 40 g Butter or heavy cream to taste
Garnishing
- 250 g Cooked asparagus Recipe
- 50 g Raw asparagus shavings
- 150 g Feta cheese or goat cheese cubed
- 25 g Parmesan shavings
- 30 g Toasted and crushed pistachios
- 1 ea. Lemon zest
Instructions
Cooking Asparagus
- Wash and cook asparagus ends (some tops can also be added) in chicken stock or heavily salted water for 25 minutes. Drain.
- Mix cooked asparagus in an high powered blender.
- Pass through a chinois or fine strainer.
Soup
- Blend the strained asparagus juice with the cheese and fat. Season with salt and pepper to taste.
Garnishing
- Make a few paper thin raw asparagus shavings using the mandoline. Keep them in cold water. Meanwhile, chop cooked asparagus.
- Give a quick sautée to the chopped asparagus with some fat. Season with salt and pepper; keep warm.
Plating
- Spoon out some sautéed asparagus and feta cubes in each warm serving bowl.
- Right before serving, give the hot soup an emulsion, and pour in serving bowls. Top the soup with asparagus shavings, lemon zest and some crushed pistachios.
Storage
- Asparagus soup can be stored for up to 3 days in the refrigerator. It can also be frozen. In this case, and upon the soup is thawed a day prior to serve, reheat it and blend.
Nutrition
Serving: 100g | Calories: 115kcal
