MAY, 2010
Asparagus and Fennel Soup
Yield: about 6 servings
4 shallots, roughly chopped
2 cloves garlic
1 bunch asparagus, roughly chopped
1 head fennel, white bulb roughly chopped, green fronds reserved for garnish
sprig of thyme
1 ½ cups heavy cream, divided
Heat a large saucepan over medium heat and add enough oil to coat the bottom of the pan. Add the shallots and cook slowly until translucent. Add the garlic and cook for 1 more minute. Add the asparagus, fennel, thyme and enough water to cover by 1 inch. Throw in some salt and pepper. Simmer until vegetables are soft—don’t overcook the asparagus or the color will be off. Allow to cool before pureeing in a blender or food processor. Freeze until ready to use.
When ready to serve, defrost and then add to a saucepan. Add 1 cup heavy cream to taste and adjust salt and pepper. With remaining cream (about ½ cup), whip to soft peaks and then fold in herb of choice and a touch of salt. Pour soup into bowls and place a dollop of whipped cream in the middle.
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