 |
Durham Asparagus soup with Smoked trout & creme fraiche |
 |
serves 4
15 large stalks asparagus cut into 1 inch pieces (reserve tips)
2 tblsp small diced onions
1/2 tsp chopped garlic
1 cup chicken stock or 1 cup asparagus cooking liquid for vegetarians
1 cup heavy cream
14 cup sour cream
salt to taste
fine ground white pepper to taste
For garnish
4 oz. Smoked Trout
4 tsp creme fraiche or sour cream
Preparation
In a large pot of boiling water, blanch the asparagus until it turns bright green, when this happens remove asparagus and refresh under cold water to maintain the colour. Reserve some of the cooking liquid to adjust the consistency of your soup later.
At this point gently sweat your onions and garlic until the onions are translucent.
Add the whole mixture with the sour cream to a food processor and puree until smooth adding the chicken stock a little at a time until you achieve the desired consistency.
To serve, gently heat the soup in a heavy bottom pot then whisk in the cream and add salt and pepper to taste.
ladle into bowls and top with flaked trout and a small dollop of creme fraiche
What do I do with the reserved tips? Blanch them and cool them, toss them with salt, pepper, olive oil and a bit of white wine vinegar and some finely chopped onions and have a deliciously decadent salad with your lunch the next day!
|
 |
|
