Măng tây Soup

Ingredients:
 
 
  • 500 g (18 oz.) white asparagus
  • 500 g (18 oz.) green asparagus
  • 1 large potato
  • pepper, paprika and sea-salt, 
  • 100 ml (6 tbsp.) liquid **crème fraîche
 
Method:
 
 
  1. Wash and peel the white and green asparagus; cut the potato into pieces. 
  2. Cook the asparagus and potato in the water for 20 minutes. 
  3. Purée the green asparagus with half a potato in a blender; pour into a bowl and set aside.
  4. Purée the white asparagus in the same way.
  5. Season both mixtures with sea-salt, pepper and paprika. 
  6. Blend in the cream. 

Presentation:
 
 
  1. First pour the green asparagus soup into clear soup bowls. 
  2. Gently pour the white asparagus soup on top.
  3. Garnish with oven-toasted croutons or pork scratchings.  
 
**you can make a facsimile of crème fraîche by adding a tablespoon of buttermilk to a cup of whipping cream, heating it gently to 45°C (110F) , then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks.
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