@grow.sear.sip: Soup: ½ yellow onion 5 fo 6 ounces leeks, white parts only 1 Tbsp. olive oil 7 ounces green asparagus 5 ½ ounces potatoes ¼ tsp fennel seeds 7 ounces milk 3 ½ ounces heavy cream 5 ounces vegetable stock Salt to taste White pepper to taste Garnish: 6 spears green asparagus Truffle oil or mushroom infused oil 4 ounces morel mushrooms* Truffle oil or mushroom infused oil 1. Peel the onion and then thinly slice it as well as the leeks. 2. Peel the slice the potatoes into ½ pieces; place in a bowl of cold water to keep from browning. 3. Trim the fibrous bottom off the asparagus (where the color begins to become white) and cut into 2" long pieces. Set a pot of boiling salted water on the stove and blanch the asparagus until it is bright green and tender, just a couple minutes. Remove and shock in ice water. Repeat this process with the asparagus for garnish. Slice those spears thinly on the bias (angle), once blanched, reserve separately. 4. In a saucepot over medium heat, warm the olive oil and cook the onion very slowly, 3 to 4 minutes, to sweat and keep it from browning. Add the leeks and a pinch of salt and cook for another 5 minutes. 5. Add the potatoes, fennel seed, milk, cream and vegetable stock. Allow everything to cook for about 30 over a very gentle heat. 6. Once the potatoes are tender, turn off the heat and add the asparagus. Transfer to a blender and blend until very smooth. Strain through a fine mesh strainer and adjust seasoning with sali and a pinch of white pepper. This soup is traditionally served chilled but it is delicious hot as well. If serving cold, chill over an ice bath and then hold in the refrigerator. Top with reserved asparagus. Season with salt and serve over the soup along with a drizzle of oil. #frenchcooking #familymeals #cookathome #homecooking #chilledsoup #asparagus #truffleoil #vichyssoise #gourmet #gourmetfood #sidedishrecipes #sidedish #souprecipe #soupseason #blanchedasparagus #yum #Foodie

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Monday 15 January 2024 02:06:41 GMT