Recipes from Our Restaurant Chefs
Spring Asparagus Soup with Crispy Proscuitto
from Chef Eric Di Stefano
of Geronimo in
Santa Fe, New Mexico
|1/2 cup unsalted
freshly ground white pepper
|1/2 cup yellow
||3 thin slices
thinly sliced shallots
||8 cups water
|1/2 cups chicken
|8 cups washed,
coarsely chopped asparagus (incl. stems)
|1/2 cup shopped
fresh Italian parsley
||1 cup chicken
|2 cups creme
||Sea Salt to
- In a large soup pot, over medium heat,
melt 1/4 cup butter. Add onion and shallots and saute about 2 minutes,
until slightly brown.
- Add chicken stock and simmer.
- Add asparagus and parsley and cook for 5
minutes, until very tender, but still green.
- Using a slotted spoon, remove onion,
shallots, asparagus and parsley and place in food processor or blender and
puree in small batches.
- Return the puree to the simmering stock
and cook for 10 minutes, stirring to prevent burning.
- Pass the soup through a fine strainer into
a clean soup pot to extract the stringy asparagus stems.
- Place pot over medium heat and cook for 8
to 10 minutes, or until the soup reduces to desired consistency. Keep warm
on low heat.
- Place a saute pan over medium-high heat;
when hot, lay slices of prosciutto in the pan. cook and turn about 1-2
minutes per side, until crisp, taking care not to burn them. Transfer to
paper towels to drain. Let cool for 5 minutes, then julienne and place on
dry paper towel.
- Pour water into a saucepan and add salt:
bring to a boil over medium-high heat. Blanch the asparagus in boiling
water for about 2 minutes, or until al dente. Using a slotted spoon or
strainer transfer the asparagus to an ice-water bath for about a minute,
until chilled, then drain.
- Place saute pan over medium heat and add
chicken stock. Add asparagus and simmer about 1 to 2 minutes.
- Whisk the creme fraiche and remaining 1/4
cup butter into soup. Add salt and pepper to taste.
- Stand the asparagus, spaced evenly apart,
up against the inside of 6 soup bowls. Pour soup into bowl and garnish
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