Cream of Asparagus with Crème Fraîche & Lemon Oil
🍳 stovetop
⏱ 45 min
🍽 serves 10
📋 12 ingredients
Nutrition per serving
57
calories
1.6g
protein
5.7g
carbs
3.5g
fat
Ingredients per serving
- 0.4 oz vegetable stock
- 0.3 oz asparagus
- 0.2 tbsp Heavy cream
- 0.2 tbsp lemon oil
- 0.1 oz leek
- 0.1 oz Onions
- 0.1 cup crème fraîche
- 0.1 oz micro chervil
- 0.1 tsp Maldon salt
- 0.05 oz butter
- 0.05 oz Parmesan Cheese
- 0.05 tsp cracked pepper
Method
1. Trim the asparagus and cut into 1-inch pieces; set aside the tips.
2. Chop the white part of the leek and the onion.
3. In a large pot, melt the butter over medium heat. Add the chopped leek and onion, sautéing until translucent, about 5 minutes.
4. Add the asparagus (excluding the tips) to the pot and cook for an additional 3-4 minutes.
5. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the asparagus is very tender.
6. Remove from heat and let cool slightly. Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender and blend in batches.
7. Return the blended soup to the pot and stir in the heavy cream. Heat over low heat without boiling for 5 minutes.
8. Whip the crème fraîche with a hand mixer or whisk until light and fluffy; form into quenelles using two spoons.
9. To serve, ladle the hot soup into bowls. Place a quenelle of whipped crème fraîche in the center of each bowl.
10. Garnish with shaved asparagus tips, a parmesan tuile shard, micro chervil, and drops of lemon oil. Season with Maldon salt and cracked pepper to taste.
