CHOOSE A LANGUAGE
FOLLOW CAPREO
 |
 |
 |
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 […]