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purely Asparagus soup potage with...
Garnishes of: Tortilla pieces...a drizzle of Olive oil...and Parmesan shavings.
For a dedicated post...refer here:
http://www.foodessa.com/2014/05/asparagus-springs-to-life-2-recipes.html
Порций: 2
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Ингредиенты
- . > (American / Metric measures) <
- . > Soup-Potage:
- . 1 medium bunch fresh asparagus *
- . 1/2 tsp. (2.5ml) sea salt
- . 1/2 tsp. (2.5ml) granulated garlic powder
- . Chile flakes (optional)
- . > Garnish:
- . a drizzle of e.v.Olive oil
- . a few Tortilla chips
- . Parmesan shavings
- .
- . * If time is of essence...here’s how to trim asparagus quickly: Take one of the asparagus and snap it past it's toughest point. Align that one against the remaining bunch of asparagus and slice all of them at once using the first snapped example as your guide.
Инструкции
- . Before washing the asparagus, snap off the tougher ends.
- . Either steam or blanch the asparagus until just under fork tender.
- . Immediately soak them into an ice water bath. Strain and puree them into the blender. Pass all of it through a sieve and into an empty pot.
- . Season with a little sea salt, granulated garlic powder and optional chile flakes. When ready to serve, just heat this mix in the same pot just until hot to the touch without boiling.
- . Ladle the potage into individual soup bowls. Drizzle with extra virgin olive oil, a few tortilla chip pieces or croutons and finish off with Parmesan shavings. Another garnish option: A dollop of crème fraîche or thick Greek style yogurt can be added for a touch of richness.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
