Recipe: Daniel Boulud's White Asparagus Soup
From Daniel: My French Cuisine.
Friday, October 18, 2013
1 tablespoon sugar
1 pound white asparagus stems, peeled and cut into 1-inch pieces
3 white asparagus tips
2 tablespoons grapeseed oil
1/4 large onion, thinly sliced
1/3 leek, white part only, thinly sliced and rinsed well
1 stalk celery, thinly sliced
1/2 clove garlic
1/2 russet potato, cut into small dice
1 quart Chicken Stock
1/2 cup heavy cream
Freshly ground white pepper
Juice of 1 lemon
Wild Chervil Cream
6 tablespoons heavy cream
6 ounces wild chervil leaves
4 nasturtium leaves
Wild Chervil Oil
12 wild chervil leaves
12 chive blossoms
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 1/4 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.
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.
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.
Recipe from Daniel: My French Cuisine. Copyright © 2013 by Daniel Boulud. Used with permission by Grand Central Publishing. All rights reserved.