PREP
- PREP: 15 Minutes
- COOK: 20 Minutes
- TOTAL: 35 Minutes
- SERVINGS: 4
INGREDIENTS
ASPARAGUS SOUP
- 4 pounds fresh asparagus, trimmed, cut into 2-inch lengths
- 1/3 cup plus 2 teaspoons high-quality extra virgin olive oil
- Fleur de sel
PARMESAN CUSTARD
- 200 grams Grated Parmesan
- 100 grams Butter
- 10 Eggs
- Heavy cream for desired texture
Asparagus Soup and Parmesan Custard
Ludo cooks a beautiful bright green asparagus soup with a taste of parmesan.
INSTRUCTIONS
ASPARAGUS SOUP
Place the trimmed asparagus in an ice bath for a minute first. This pre-treatment helps keep the green color.Reserve as many asparagus tips as you would like as garnish and cook the asparagus pieces in a large pot of boiling salted water until very tender but still green, about 6 minutes. Drain and transfer the asparagus to a large bowl of ice water to stop the cooking process.
Working in batches, puree the remaining tips and pieces in a blender until smooth, adding about 3 tablespoons of the ice water to each batch to help form a puree. With the machine running, drizzle 1/3 cup extra virgin olive oil through the feed tube into the soup. Process until well blended. Season the soup to taste with fleur de sel.
Heat slowly in a pot and serve warm. (Note, the soup may be served chilled.)
Ladle the soup into 4 soup bowls. Cut the reserved asparagus tips lengthwise in half and float them atop the soup. Sprinkle each serving with a pinch of fleur de sel. Drizzle each serving with 1/2 teaspoon extra virgin olive oil and a dollop of Parmesan Custard (see recipe below).
Serve immediately.
Do ahead: The soup and reserved asparagus tips can be prepared 4 hours ahead. Cover the soup and refrigerate. Keep the tips refrigerated.
PARMESAN CUSTARD
Blend in thermomix at 65º C for 5 minutes.Blend once more at 75º C for 5 minutes then add cream until texture is achieved.
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