Gastronomixs

Asparagus soup

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

Asparagus soup

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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.

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