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easy &quick

Cream of Asparagus Soup

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • Can be frozen and defrosted without loss of quality
  • Smooth and creamy consistency in seconds

Minutes

15

Difficulty

easy

Cream of Asparagus Soup
Cream of Asparagus Soup

Ingredients

For 10 portions

  • 500g

    QimiQ Cream Base

  • 80g

    Shallot(s), finely sliced

  • 500g

    White asparagus, peeled

  • 100g

    Butter

  • 1litre(s)

    White wine

  • 60g

    Noilly Prat/Vermouth dry

  • 800ml

    Chicken stock

  • 3g

    Salt

  • 0.2

    Cayenne pepper

  • pinch(es)

    Sugar

  • 0.5

    Lemon(s), juice only

  • For the asparagus foam

  • 400g

    QimiQ Cream Base

  • 250g

    White asparagus, cooked

  • 3g

    Salt

  • 0.3

    White pepper, ground

  • pinch(es)

    Sugar

Preparation

  1. Saute the shallots and asparagus in the butter. Douse with the white wine and Noilly Prat.
  2. Add the chicken stock and QimiQ Cream Base and simmer.
  3. Blend with an immersion blender until smooth and season to taste.
  4. For the asparagus foam: heat the asparagus with the QimiQ Cream Base, season and blend until smooth.
  5. Strain and pour into a 1 litre iSi Gourmet Whip. Screw in two chargers and shake well. Keep in a hot water bath at a maximum temperature of 60° C.
  6. Serve with the soup.
Some doughy looking food

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