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Cream of Asparagus Soup
Soups
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QimiQ
Benefits
Creamy indulgent taste with less fat
Can be frozen and defrosted without loss of quality
Smooth and creamy consistency in seconds
15
easy
Ingredients for 10 portions
500 g
QimiQ Cream Base
80 g
Shallot(s),
finely sliced
500 g
White asparagus,
peeled
100 g
Butter
1 litre(s)
White wine
60 g
Noilly Prat/Vermouth dry
800 ml
Chicken stock
3 g
Salt
0.2
Cayenne pepper
pinch(es)
Sugar
0.5
Lemon(s),
juice only
For the asparagus foam
400 g
QimiQ Cream Base
250 g
White asparagus,
cooked
3 g
Salt
0.3
White pepper,
ground
pinch(es)
Sugar
Method
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.