Ingredients
For 10 portions
For the creamy asparagus soup
400g
QimiQ Cream Base
100g
Shallot(s), finely sliced
4g
Garlic, chopped
80ml
Olive oil
400g
White asparagus, peeled, cut into pieces
60ml
White wine
400ml
Asparagus stock
Salt and pepper
To garnish
150g
Salmon caviar
Preparation
- Sauté the shallots and garlic in hot olive oil. Add the white asparagus and douse with the white wine.
- Add the QimiQ Sauce Base, asparagus stock and water and allow to simmer until the asparagus is soft.
- Season to taste. Blend smooth using an immersion blender and strain through a sieve.
- Pour into a iSi Gourmet Whip, screw in one charger and shake well.
- Serve the creamy asparagus soup with the salmon caviar.
Hints
- Refine with pesto oil.
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