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click to watch the Video of Chef Roland making the soup on 2 KASA Style
2 lb asparagus
2 pint chicken stock
2 oz butter
1/2 small onion
2 oz fresh ginger
1/2 lemon
2 floz de-stemmed parsley (about 1/2 bunch)
4 oz cream fraiche
pepper and salt
Method:
sautee onions (until tender, no color)
add ginger (peeled, cut 4 thin slices and keep aside, cut rest longwise in 4 pieces)
add asparagus (cut into 1/4″ pieces, retain 4pc of tips about 2″ long)
add a few twists with a pepper mill and sautee for 3 minutes
Add 2 pints of stock and simmer for 20 minutes
also add retained asparagus tips and ginger slices, cook for only 1 minute and take out (for garnish)
after 20 minutes simmering pour into blender,
add parsley
add zest and juice of 1/2 lemon
puree until fine (CAUTION, hot liquid in blender – do not overfill)
Pour into 4 bowls
garnish each with ginger slice and asparagus tip and a dollop of creme fraiche