ASPARAGUS VICHYSOISSE

Ricardo Soares

Ricardo Soares

28th January 2011
Ricardo Soares

ASPARAGUS VICHYSOISSE

WARM OLIVE OIL IN A WIDE BOTTOMED SAUCE PAN, ADD THE NEXT 5 INGREDIENTS, COVER WITH A LID AND SWEAT

Ingredients

  • THE KEY TO MAKING THIS TASTY SOUP IS TO COOK THE INGREDIENTS FOR THE MINIMUM TIME POSSIBLE, THEREFORE CUT EVERYTHING THIIN
  • AND IT WILL COOK MORE QUICKLY.!!!
  • 250ml ( 1 cup) OLIVE OIL
  • 1kg LEEKS - CLEAND & SLICED 1cm THICK
  • 1kg PEELED POTATOES - SLICED ON MANDOLIN 1/4cm THICK NO MORE!
  • 5 cloves GARLIC - SLICED ONLY
  • 1/4 cup WHOLE CORIANDER SEEDS
  • 1 large BOUQUET GARNI
  • 3.5kg APARAGUS STALK TRIMMINGS AND PEELINGS - USE TIPS FOR OTHER DISHES
  • 9 Litres HOT VEGETABLE STOCK --- OR WHITE CHICKEN STOCK
  • TO FINISH
  • 500g BLANCHED SPINACH - ( FOR COLOUR)
  • 750ml CREME FRAICHE
  • 250ml DOUBLE CREAM
  • SEA SALT AND MILLED WHITE PEPPER TO TASTE
  • WHEN READY TO SERVE - CHOPPED CHIVES TO FINISH

Method

WARM OLIVE OIL IN A WIDE BOTTOMED SAUCE PAN, ADD THE NEXT 5 INGREDIENTS, COVER WITH A LID AND SWEAT GENTLY WITHOUT COLOURFOR AROUND 15 MINUTES UNTIL VEGETABLE BEGIN TO SOFTEN.THEN ADD THE HOT VEGETABLE STOCK AND BRING TO A NEAR BOIL, CAREFULLY ADD THE ASPARAGUS TRIMMINGS AND RETURN TO A QUICK SIMMER. CONTINUE COOKING FOR AROUND 10 MINUTES UNTIL ASPARAGUS STALKS ARE QUITE SOFT AND TENDER AND STILL HAVE NOT LOST ALL O0F THEIR COLOUR/FLAVOUR. REMOVE SOUP FROM STOVE, REMOVE BOUQUET GARNI AND ADD THE BLANCH SPINACH. USE THE POLE BLENDER TO BEGIN LIQUIDIZING THE SOUP, THEN PROPERLY BLEND IN A LIQUIDIZER. STRAIN SAUCE INTO A CLEAN CONTAINER, ADD BOTH CREAMS AND SEASON TO TASTE. ( SEASON WELL IF SERVING COLD AND A LITTLE LESS IF SERVING WARM. THE SOUP SHOULD HAVE THE CONSISTENCY OF SINGLE CREAM AND NOT BE TOO HEAVY. ADD A LITTLE MORE STOCK IF REQUIRED.BLAST CHILL DOWN TO 3C. COVER, DATE/LABEL AND REFRIGERATE FOR UP TO 3 DAYS. WHEN READY TO SERVE - WHISH VERY WELL AND ADD A 1/2 TEASPOON OF CHOPPED CHIVES OR A LITTLE MINT WHEN READY TO SERVE.

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