Chef Neal Fraser of BLD & Grace & FritziDog in Los Angeles has very kindly shared three recipes for our March Magic series. The first, asparagus & salsify soup with lemon essence, is below.
Asparagus and Salsify soup with lemon essence
Serves 6- 8 people
2 bunches white asparagus
1# Salsify peeled
4 oz butter
4 oz cream
4 cups water
2 white onions peeled and chopped
3 lemons
1 cup non fat milk
Salt to taste
Preparation:
Peel the asparagus and Salsify and leave separate. The Salsify needs to be in water with a
little lemon to keep it from oxidizing.
In a stock pot add the butter and the onions and a pinch of
salt. Sweat onions till
translucent.
Bring a pot of salted water to a boil and blanch the Salsify
for 2 minutes and then add the asparagus and cook for 1 more minute. This will help to get rid of some of the
bitterness of the vegetables. Add to the
pot with the water and the onions. Add
the cream and simmer till all the veg is tender. Season and blend. Strain thru china cap.
Zest 2 lemons and add to the non fat milk. Steam with espresso machine or heat and beat
with aerator and use for garnish on the soup.
1 comment:
It's always intriguing to see a recipe with an ingredient I've never heard of. Must go and Google "Salsify" immediately. I'm sure they don't have it at my grocery store, whatever it is, but I'd still like to know what it is.
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