White Asparagus Soup with Root Vegetable Crisps
Instructions:
- White Asparagus Soup
- 2 lbs. white asparagus
- 1/4 cup unsalted butter
- 1 medium onion, diced
- 1 large yellow-fl esh potato, diced
- 1/4 cup fl our
- 6 cups chicken or vegetable stock
- 1 bay leaf
- 3 tbsp. lemon juice, or the juice from 1 large lemon
- 1/3 cup orange juice, or the juice from 2 medium oranges
- 1 cup whipping cream, warmed
- 1/4 tsp. nutmeg
- salt and white pepper to taste
- Root Vegetable Crisps
- 1 small red-skin potato
- 1 small gold-fl esh potato
- 1 small purple-fl esh potato
- 1 small parsnip
- 1 small carrot
- 1 small sweet potato
- 1 small beet
- olive oil, for frying
- salt and pepper to taste
- 1 box pea sprouts
- 1/2 lb. green and white asparagus tips
- White Asparagus Soup
- Remove asparagus tips and set aside for use in Root Vegetable Crisps. Dice asparagus stalks. In a stockpot on medium high, melt the butter, then sauté the onion, asparagus pieces, and potato for 5 minutes. Do not let the vegetables brown.
- Dust with fl our and mix well. Whisk in the stock, add the bay leaf, and stir constantly so the fl our doesn’t burn or stick to the bottom of the pot. Add the lemon and orange juice. Simmer for 30 minutes.
- In a separate pot, warm the cream. Remove bay leaf from the stockpot.
- Add the cream and nutmeg. Stirring constantly, continue to simmer for approximately 5 minutes. Season with salt and pepper.
- Purée, then strain through a fine sieve.
- Root Vegetable Crisps
- Use as many or as few of the suggested vegetables as you like. Peel and slice on the thinnest setting of a mandolin. Place slices in ice-cold water to remove some of the starch and prevent them from drying out.
- Heat the oil to 310ËšF and slowly fry the vegetable slices in small batches for approximately one minute, or until golden brown and crispy. Remove with a slotted spoon and place on paper towel to absorb any excess oil. Season with salt and pepper while still warm.
- Steam the asparagus tips until just tender. Set aside.
- To serve: Sprinkle bowls with the root vegetable chips, fi ll with soup, then top with sprouts and steamed asparagus tips. Or allow your guests to pour the soup themselves from a large teapot or several individual pots. Be sure to warm the teapots so the soup stays nice and hot.
- Tip: Cold cream does not react well to hot liquids. Warming the cream allows the two to combine without any curdling. Enhance the fl avor of this soup by making it ahead of time and chilling it overnight. The tastes will marry together and become more integrated.