Asparagus soup
Creation by Erik van Loo, restaurant Parkheuvel**, Rotterdam, the Netherlands.
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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.