Green Asparagus velvety soup

Courtesy of Chef Olivier Roellinger


INGREDIENTS (6 serving) 
1 bunch of green asparagus (600 g) 
1,5 liter of water 
1 tsp coarse salt 
1 tsp "Gallo" spices mix
75g soy cream (for cooking) 
100g asparagus stock 


DIRECTIONS 
Cut asparagus hard stems (remove 2 cm). 
Trim the little leaves from the stems, but leave them whole and unpeeled. 
In a large pan, bring water, salt and Gallo spices mix to a boil. 
Cook asparagus for 10 to 15 minutes, drain and then put it immediatly in iced water. 
Keep the asparagus stock. Cut the asparagus stems about 1/3 of the way down, and keep the tender tips for presentation. 
Mix the stems with 100g of stock, and 75g of soy cooking cream. 


PRESENTATION 
Serve the velvety soup in a boil, decorate with asparagus tips, parsley leaves, and a dash of spices mix.

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