Asparagus soup
Creation by Erik van Loo, restaurant Parkheuvel**, Rotterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,900 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
250 |
g |
asparagus |
|
½ |
|
finely chopped onion |
|
1 |
|
potato, floury |
|
1 |
|
bay leaf |
|
1 |
sprig |
thyme |
|
250 |
g |
white veal fond |
|
125 |
ml |
cream |
Preparation method
- Chop the asparagus into chunks.
- Sweat the asparagus and the potato, add the herbs, and pour over the white veal fond. Cook until done.
- When cooked, add the cream and then use a blender or hand-held blender to blend the mixture until smooth.
- Pass through a fine conical sieve.
Serving suggestions
- As a soup main course with a generous garnish of asparagus, ham, and egg.
- Serve with butternut squash pansotti.
- Finish with tarragon and crab.
- Can be served with lobster, salmon, or sea bass components.