| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Starter, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 100 |
g |
Salmon; (very finely diced) |
| 500 |
g |
Fresh Asparagus; (chopped) |
| 1 |
|
Onion; (sliced) |
| 2 |
|
Cloves Garlic; (crushed) |
| 1 |
|
Potato; (medium / large – |
|
|
; finely diced) |
| 1 |
|
Leek; (finely sliced) |
| 500 |
ml |
Strong Chicken Stock |
| 500 |
ml |
Double Cream |
| 20 |
g |
Unsalted Butte |
INSTRUCTIONS
1. Gently sweat off the asparagus, onion, potato and leek in the
butter until most of the moisture from the vegetables has evaporated.
2. In a separate pan gently simmer the chicken stock and cream.
3. Once hot, pour the stock and cream over the vegetables and gently
cook until tender.
4. Strain and reserve the liquid. Chill the vegetables over ice.
5. Separately chill the liquid (this process prevents the asparagus
from discolouring).
6. Using a hand blender, blend the soup to incorporate air thus
making it frothy.
7. Reheat the soup and season. Do not boil
8. Place the small dices of salmon in the bottom of the serving
bowls, and pour the hot soup on top. (The hot soup will quickly cook
the small pieces of fish on impact). Serve
Converted by MC_Buster.
NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.
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