Gastronomixs

Frothy soup made from asparagus stock

Although this is one of the most popular soups, it is often thickened considerably with starch or a roux. This soup is a lighter and more subtle version. The air bubbles contain a lot of aromas which are released when the soup is eaten.

Frothy soup made from asparagus stock

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Ingredients

1

l

asparagus stock (from the peel)

500

ml

single cream

500

ml

chicken stock

100

g

crème fraîche

 

 

salt and white pepper                 

Preparation method

  • Boil the asparagus stock, chicken stock, and single cream and reduce until you have the right flavour.
  • Season to taste with salt and white pepper, and add flavour with the crème fraîche.
  • Froth up the asparagus soup with a hand-held blender.

Serving suggestions

  • As a soup, e.g. with three salmon components or with fried asparagus.
  • As a soup with asparagus jelly noodles and olive oil.
  • As an amuse-bouche, e.g. asparagus foam on a rich oxtail bouillon.

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