To serve as an Amuse Bouche – choose very small vessels to put the soup in and decorate with the asparagus head and parmesan crackers. Run the blender and taste for salt and pepper before returning the soup to the pan to heat before serving. Add the lemon juice, truffle oil if you are using it, and the cayenne. Remove the bay leaf and rosemary and put the rest of the contents of the pan into a blender or food processor. Retrieve 3 or 4 asparagus heads to use as garnish and set these aside. Usually I warn about over cooking asparagus but since this will all go into the blender, it’s better if it’s on the soft side. Stir and then add the wine, stock, salt and pepper and cook until the asparagus is soft. Add the chopped onion, garlic and spring onions, cooking until they are soft and send a heavenly aroma into the kitchen.Īdd the asparagus, bay leaf, and rosemary. – parmesan crackers (see recipe: ) make the crackers only about 4cm in diameter truffle oil – optional, but you can buy it at Dijon – 1/2 cup soup stock – preferably home made – 25 spears of asparagus, washed and cut in half It always gets rave reviews, as do the Parmesan crackers we serve it with. I’ve used this recipe both as an amuse bouche as well as in larger portions as a starter soup. I love the idea of Amuse Bouche – a small dish to tease your mouth in preparation for the feast to come.
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