Recipe of the month : Velvety White Asparagus Soup [fr]

This month, the Consulate’s Chef teaches us how to cook the Velvety White Asparagus Soup to pay tribute to the Chef Joël Robuchon

Hello everyone !!
I am very happy to see you again this October ! Autumn is settling in which is why I concocted a recipe that is both suited to the heat of the summer and the freshness of Autumn.
I prepared a cream soup from a bundle of white asparagus – a vegetable which is often overlooked.
I decided to share this recipe with you as a way of honoring one of the greatest Michelin star chefs there ever was, Joël Robuchon, who sadly left us this summer.

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A member of the “Compagnons du Devoir” (a French organization of craftsmen and artisans dating from the Middle Ages), “Ouvrier de France” (the winner of a craftsmen competition held every four years in France), named chef of the century… I inspired myself from one of his recipes to commemorate the talent and the professionalism of this man who had a great heart. He knew how to remain incredibly humble and down to earth. Thank you Chef!
You can serve this delicious soup with a few slices of grilled bacon, grated or sautéed foie-gras or even better, some strips of truffle.
You can’t say no to a good soup!
“Bon Appétit” of course!

For 4 People:

  • 1 500 gram bundle of Asparagus
  • 500 ml of chicken stock
  • 15 cl of liquid cream
  • 30 cl of milk
  • 1 onion
  • 1 tablespoon of Olive Oil
  • 1 egg yolk
  • 1 potato
  • 1 sugar cube
  • salt and pepper

PRÉPARATION:

  1. Peel the asparagus. Cut them into 2-3 cm lengths.
  2. Peel the potato and cut it in half.
  3. Peel and thinly slice the onion.
  4. Heat the oil in a large pot and brown the onion for a few minutes.
  5. Add the asparagus, the potato and the sugar and then the chicken stock. Cover and let cook on medium heat for 20 minutes.
  6. Lastly, add the milk and continue to cook for 10 minutes.
  7. Blend with a handheld blender and pass through a medium sieve to eliminate any fibers that were not incorporated. Put the mixture back on the stove and allow to soup for about 10 minutes uncovered.
  8. In a salad bowl, mix the egg and the cream. Slowly pour the soup into the cream and egg mixture, stirring constantly.
  9. Put back into the pot, and let simmer over low heat a few minutes more. Use the blender again to make sure the mixture is homogeneous.
  10. For the topping you can use some of the tips from your white asparagus.
  11. Correct the seasoning.

Serve very hot.
With this sentence from Mr. Joel Robuchon (1945-2018) I wish you a wonderful meal and will see you again very soon.

“A person who cooks cannot be someone who does not like people.”

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Last modified on 11/10/2018

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