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
1 cup non fat milk
Salt to taste
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.