Ingredients
- 500 g White asparagus
- 50 g Unsalted butter
- 1 piece Shallot (finely chopped)
- 700 ml chicken stock
- 70 ml crème fraîche
- 2 piece Egg yolks
- 1 tbsp Dry fino sherry
- 2 tbsp Parsley (chopped, to garnish)
- 67 Sea salt flakes
- 67 White pepper
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700 ml
chicken stock
Alternative: Vegetable stock
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70 ml
crème fraîche
Alternative: vegan sour cream
Instructions
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Peel each asparagus stalk from the tip to the cut end. Chop off the tips and set them aside. Cut the stalks into 1cm pieces.
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Melt the butter in a saucepan and sweat the shallot for about 5 minutes until translucent, without browning. Add the chopped asparagus stalks (excluding tips) and sweat gently with the shallot for another 5 minutes.
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Pour in the chicken stock and simmer until the stalks are very tender, about 20-30 minutes.
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Add the asparagus tips and cook for a further 5 minutes until just tender.
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Remove the soup from the heat and blend until smooth using a hand blender or food processor. Season to taste with sea salt flakes and white pepper.
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In a small bowl, whisk together the crème fraîche, egg yolks, and sherry.
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Gently stir the crème fraîche mixture into the soup. Be careful not to boil the soup after adding the mixture.
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Serve immediately, garnished with chopped parsley.
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