Topic · Soups Making 101
Crème Argenteuil with Grilled Almonds
Asparagus Cream Soup and Grilled Almonds
The great flavor of the asparagus makes this soup very delicate and elegant. The crunchy texture of the almonds is also a nice touch.
- 1.5 pounds fresh asparagus
- 1.5 cups chopped onion
- 4 tablespoons butter
- 1 pinch salt
- 1 cup potatoes, (diced)
- 4 cups chicken or vegetable stock
- 1 cup whipping cream
- 1 teaspoon salt
- 0.5 teaspoon ground white pepper
- 0.5 pound fresh spinach
- 2 cups cold water
- 2 tablespoons slivered almonds
Preparing the soup: Cut off and discard tough asparagus bottoms. Cut off tips, approx.1 inch, and set aside. Coarsely chop stalks. In a skillet over medium heat melt butter and sweat onion for 5 to 8 minutes. Salt lightly when onions are clear, and add asparagus stumps. Keep stirring over low heat for 5 to 8 minutes. Add potatoes. Slowly add chicken stock, stirring constantly. Cook for 40 minutes, stirring frequently.
Making the spinach mousse: In a blender, puree raw washed spinach and cold water until smooth. Keep in cooler.
Preparing garnishes: Blanch asparagus tips in boiling salted water for 30 seconds. Refresh tips in an ice bath to keep them green. Roast almonds at 400°F for a few minutes until lightly golden brown. Let almonds cool down and reserve.
Finish the soup: When the soup is cooked, process in a blender until thoroughly smooth. Strain through a sieve using a whisk to push the soup through. Return the soup to low heat. Add the cup of cream. Add salt and pepper, according to taste.
At the last minute: Whisk in a few tablespoons of spinach mousse in the soup to get it brightly green. Heat gently but don't boil. Garnish with asparagus tips, sour cream and toasted almonds.
