New Recipes Chilled Asparagus Soup with Salmon - ★Cooking Recipes★

Directions for: Chilled Asparagus Soup with Salmon

Ingredients

1 onion

1 medium Yukon Gold potato, peeled

3 cloves garlic

3 bunches asparagus

Italian parsley

butter

1 oz white vermouth

cup cream

salt and white pepper

cooked salmon fillet

fine olive oil

Directions

1. In a pot on low heat, add diced onion, garlic and potato to the butter and cook to soften all the vegetables with some salt.

2. Meanwhile peel the asparagus, slice the last 1 inches of the bottom of the asparagus into thin rounds and add them to the onion mixture in the pot (this is to help build the asparagus flavour).

3. Blanch the asparagus peelings and parsley in salted boiling water for 45 seconds then plunge into ice water.

4. Add vermouth to the onion mixture when the vegetables are soft and cook until dry, then add cream and bring to a boil.

5. Place onion mixture in blender with blanched peels and parsley and pure on high (add water if necessary and adjust salt as necessary). Pass the mixture through a fine sieve into a metal container sitting in an ice bath. It is important to chill as quickly as possible.

6. Pour the soup into bowls, add salmon and finish with fine olive oil and serve. Chef Lucais likes to shave bottarga on it as well.

See more: Appetizer, Fish, Lunch, Soup, Spring, Summer