Creamy lemon asparagus soup
30
17
8
No
Ingredients
For the lemon mousseline:
- In a small casserole with a thick bottom, melt 15 ml (1 tablespoon) of butter at medium heat. Add French shallot and cook, while stirring frequently, for 2 minutes or till it softens. Add white wine. Rise heat at high heat and cook for 1 minute till wine reduces of an half. Add cream and mix. Reduce heat and simmer for about 5 minutes or till preparation reduces of about 125 ml (1/2 cup). Add lemon, salt, pepper and what's left of butter.
- In the blender or mixer, mix the preparation till it's light and foamy. Set aside at warm. (You can prepare the lemon mousse beforehand and set it in a sealed glass container. It can be kept until 4 hours in the refrigerator. Set 30 minutes at room temperature before use. Foam again with a blender or mixer before serving and warm lightly at low heat.)
For the aspargus cream soup:
- In a casserole melt butter at medium-high heat. Add leek and cook, while stirring from time to time, for 3 minutes or till it soften. Add 1,75 liter (7 cups) of chicken broth, asparagus and parsley. Bring to boil. Reduce heat and simmer for about 6 minutes or till asparagus tenders. Set aside some tops for garnishing.
- With a blender or mixer, reduce asparagus preparation into soft puree, many times if needed. With a fine strainer set over a large bowl, filter the mixture by pressing with a wooden spoon to eliminate all filaments. Set again in a casserole. (You can prepare creamy asparagus soup, until this step, cool down and set in a sealed container. Can be kept till the next day in the refrigerator. Preheat at low heat before carrying on with the recipe.)
- While stirring, slowly add cream and enough chicken broth to obtain desired consistancy. Add lemon zest, salt and pepper, and mix.
- When serving, divide asparagus cream into 8 soup bowls. With a spoon, garnish each portion with lemon mousseline and asparagus tops.
Preparation
Side-by-side mode
For the lemon mousseline:
- In a small casserole with a thick bottom, melt 15 ml (1 tablespoon) of butter at medium heat. Add French shallot and cook, while stirring frequently, for 2 minutes or till it softens. Add white wine. Rise heat at high heat and cook for 1 minute till wine reduces of an half. Add cream and mix. Reduce heat and simmer for about 5 minutes or till preparation reduces of about 125 ml (1/2 cup). Add lemon, salt, pepper and what's left of butter.
- In the blender or mixer, mix the preparation till it's light and foamy. Set aside at warm. (You can prepare the lemon mousse beforehand and set it in a sealed glass container. It can be kept until 4 hours in the refrigerator. Set 30 minutes at room temperature before use. Foam again with a blender or mixer before serving and warm lightly at low heat.)
For the creamy asparagus soup:
- In a casserole melt butter at medium-high heat. Add leek and cook, while stirring from time to time, for 3 minutes or till it soften. Add 1,75 liter (7 cups) of chicken broth, asparagus and parsley. Bring to boil. Reduce heat and simmer for about 6 minutes or till asparagus tenders. Set aside some tops for garnishing.
- With a blender or mixer, reduce asparagus preparation into soft puree, many times if needed. With a fine strainer set over a large bowl, filter the mixture by pressing with a wooden spoon to eliminate all filaments. Set again in a casserole. (You can prepare creamy asparagus soup, until this step, cool down and set in a sealed container. Can be kept till the next day in the refrigerator. Preheat at low heat before carrying on with the recipe.)
- While stirring, slowly add cream and enough chicken broth to obtain desired consistancy. Add lemon zest, salt and pepper, and mix.
- When serving, divide asparagus cream into 8 soup bowls. With a spoon, garnish each portion with lemon mousseline and asparagus tops.
Our asparagus are on special!
See promotions
Did you know that...
Nearly 30 acres of land are dedicated to growing asparagus at Les Cultures de chez nous.
See the productYou may also like
45
4
Budget
55
Budget
