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White Asparagus Vichyssoise with Pea mousse and shaved Fennel
The third recipe is a little more difficult, but the hard work shows in the great taste. Go ahead and try it.
Ingrediens for the asparagus soup:
- 1kg white asparagus, tips reserved, stalks cut into 1-inch lengths
- 2 tablespoons unsalted butter
- 3 medium leeks, white and tender green parts only, thinly sliced
- 250g potatoes, peeled and cut into 3cm chunks
- 2 1/2 cups white chicken/white vegetable stock
- 1 cup water
- 1 cup Spier Signature Range Chenin Blanc
- 10g lemon thyme
- 1 cup of double cream
- 1 cup of milk
- 2 teaspoons sea salt
- 1 teaspoon freshly ground white pepper
Directions:
- In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.
- Melt the butter in a large saucepan. Add the leeks and cook over Medium heat, stirring, until softened, about 5 minutes. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
- Discard the thyme sprigs. Working in batches, puree the soup in a blender, then transfer to a large bowl. Stir in the cream, milk, salt and white pepper. Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.
- Ladle the soup into chilled bowls and drizzle with olive oil. Garnish (with) shaved asparagus and asparagus tips.
Ingredients for the Pea Mousse:
- 1 cup peas
- 1/2 avocado
- 1/3 cup rice milk
- 2 cups water
- 1 tablespoon lemon grass
- 1 tablespoon mustard
- 1/2 juiced lime
- 1 teaspoon agar
- 1/2 teaspoon salt
Directions:
- Bring to a boil the peas with 1 cup water and the lemon grass.
- Remove from the heat, pour the water out and peel the peas.
- Bring to a boil the agar with 1 cup water and the rice milk, until completely resolved.
- Add everything in the blender and blend until nice and smooth, for about 1 minute.
- Pour into bowl and refrigerate to set.
- Once ready, scoop out and serve with soup and freshly shaved fennel.
RED SIMON says: This delicious treat goes best with the fresh Spier Signature Chenin Blanc 2014. For all those who want to try something else, check out this great goat cheese soufflé or the salmon with olive crust.
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