April 9, 2022

Chilled Asparagus Soup with Caviar Garnish

INGREDIENTS

1 tbsp extra virgin olive oil

1 tbsp unsalted butter

1/2 medium onion, chopped

1 large leek, cleaned and sliced, white and light green parts only

10-12 oz fresh asparagus, trimmed of ends and chopped into 1 inch pieces

2 cups vegetable or chicken stock

Salt and pepper to taste

1 ripe avocado

Juice of half a lemon

6 asparagus tips, halved lengthwise

Some heavy cream, whipped to thicken (no more than soft peaks) for garnish

Tsar Nicoulai Caviar for garnish

METHOD

Heat olive oil and butter together in a saucepan over medium heat, stir in the leek and onion, cook until softened.

Add the asparagus and cook over low heat for about 5 minutes more. Add the broth, bring to a simmer, reduce the heat slightly, cover and simmer for about 20 minutes or until asparagus are very tender.

While the soup is cooking, bring a small pot of water to a boil. Add the asparagus tips and cook until tender, about 2-3 minutes. Immediately plunge into an ice bath to stop the cooking. Pat dry and refrigerate in some paper towels inside a small plastic bag.

Allow soup to come to room temperature. Add lemon juice and avocado. Blend with an immersion blender until creamy. Adjust seasoning. Add water or stock to desired consistency if necessary.

Chill the soup in the refrigerator for at least an hour.

Garnish with thickened heavy cream, blanched asparagus tips and Tsar Nicoulai Caviar

NOTE: If you are serving the soup the next day, you may want to add water or stock again to thin the soup.