Food Blogs

White Asparagus Soup Recipe

Name: CHILLED WHITE ASPARAGUS SOUP WILD CHERVIL, CHIVE BLOSSOMS
Yield: 4
Ingredients: 1 tablespoon sugar; Salt; 1 pound white Asparagus stems (reserved from Warm White Asparagus Salad (here), peeled and cut into 1-inch pieces); 3 white asparagus tips; 2 tablespoons grapeseed oil; ¼ large onion (thinly sliced); ⅓ leek (white part only, thinly sliced and rinsed well); 1 stalk celery (thinly sliced); clove ½garlic; ½ russet potato (cut into small dice); 1 quart Chicken Stock; cup ½heavy cream; Freshly ground white pepper; Juice of 1 lemon; 6 tablespoons heavy cream; 6 ounces wild chervil leaves; 4 nasturtium leaves; Wild Chervil Oil (see Green Herb Oil ()); 12 wild chervil leaves; 12 chive blossoms

11 months ago

May 31, 2023

Daniel Boulud Fanclub

CHILLED WHITE ASPARAGUS SOUP WILD CHERVIL, CHIVE BLOSSOMS

AT THE RESTAURANT, we extract the full flavor of the denser white Asparagus stems for this thick nutty velouté. The blended potato creates a smoother, creamier consistency that supports in the center a quenelle of chervil whipped cream awaiting the spoon.

Servings

MetricUS Imperial

Ingredients

White Asparagus Soup

1 tablespoon sugar
Salt
1 pound white Asparagus stems (reserved from Warm White Asparagus Salad here), peeled and cut into 1-inch pieces
3 white asparagus tips
2 tablespoons grapeseed oil
¼ large onion thinly sliced
⅓ leek white part only, thinly sliced and rinsed well
1 stalk celery thinly sliced
clove ½garlic
½ russet potato cut into small dice
1 quart chicken stock
cup ½heavy cream
Freshly ground white pepper
Juice of 1 lemon

Wild Chervil Cream

6 tablespoons heavy cream
6 ounces wild chervil leaves

To Finish

Servings

MetricUS Imperial

Ingredients

White Asparagus Soup

1 tablespoon sugar
Salt
1 pound white Asparagus stems (reserved from Warm White Asparagus Salad here), peeled and cut into 1-inch pieces
3 white asparagus tips
2 tablespoons grapeseed oil
¼ large onion thinly sliced
⅓ leek white part only, thinly sliced and rinsed well
1 stalk celery thinly sliced
clove ½garlic
½ russet potato cut into small dice
1 quart chicken stock
cup ½heavy cream
Freshly ground white pepper
Juice of 1 lemon

Wild Chervil Cream

6 tablespoons heavy cream
6 ounces wild chervil leaves

To Finish

Instructions

For the White Asparagus Soup

Fill a large saucepan with 2 gallons of water. Add the sugar and season with salt. Bring to a boil, add the asparagus stems and tips, and boil for 9 minutes, or until easily pierced with a cake tester. Strain and cut ¼ cup of brunoise from the stems and reserve. Slice the tips in quarters lengthwise; reserve, chilled.
Heat the grapeseed oil in a large saucepan over medium heat. Add the onion, leek, celery, garlic, and 1 teaspoon salt. Cook, stirring, for 6 minutes, until tender but not colored. Add the potato, the remaining asparagus stems, and the chicken stock. Simmer for 8 minutes, or until the potatoes are tender. Add the cream and simmer for an additional 5 minutes. Transfer the mixture to a blender and puree until smooth. Pass through a fine-meshed sieve into a bowl set over ice. Chill, then season with salt, pepper, and the lemon juice. Reserve, chilled.

For the Wild Chervil Cream

Pour 4 tablespoons of the cream into a small saucepan and bring to a simmer. Transfer to a blender with the chervil leaves and puree until smooth. Pass through a fine-meshed sieve into a bowl placed over ice. Chill well, then add the remaining 2 tablespoons cream. Whip the cream to stiff peaks and reserve, chilled.

To Finish

For each serving, place a spoonful of the reserved brunoised asparagus stems in the center of a chilled bowl. Arrange 3 asparagus tip quarters around the brunoise, standing them upright. Gently pour the soup into the bowl. Top the brunoise with a nasturtium leaf and a spoonful of the wild chervil cream. Garnish the soup with 3 drops of the wild chervil oil, 3 wild chervil leaves, and 3 chive blossoms.