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| White Asparagus Soup Morel Mushrooms, Maryland Jumbo Lump Crab Cake |
| 6 Servings |
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| Ingredients: White Asparagus Soup |
2lb white asparagus, peeled and woody part of stem cut off
(you may sub green asparagus)
1/2 onions, sliced
6 C chicken stock
1/2 C cream
2 T butter
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| Ingredients: Crab Cake |
10 oz fresh lump crab meat
1 ea potato, baked and smashed
chopped chives
chopped parsley
sliced shallots
1 T heavy cream
1 egg
For Dredging:
All purpose flour
1 egg, mixed with 1/4 cup cream
panko or bread crumbs
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| Method: White Asparagus Soup |
| Heat a soup pot on medium high heat.
Add a tablespoon of oil and the sliced onions. Sweat the onions.
Meanwhile, chop the asparagus and add to the onions. Mix well.
Add stock. Bring to a boil and then reduce to a simmer and let cook
for 15 to 20 minutes.
Add the cream and cook for 5 more minutes.
Transfer to a blender and puree until fine.
Season to taste with salt and white pepper.
Strain through a fine mesh strainer. Set aside if serving hot or chill if
serving cold. |
| Method: Crab Cakes |
| Mix all the ingredients in a bowl. Season to taste.
Form into two inch circles about 1 inch high.
Place the flour, egg and cream mixture and panko into three
separate dishes.
Dip each cake into the flour, patting off any excess, then coat with
the egg and dredge in the panko. Redip a second time into the egg
and panko.
Keep cold in the refrigerator. |
| Ingredients: Morels |
2 oz dried morels, soaked in water for 12 hours
1 oz sherry cooking wine
2 oz white wine
2 oz chicken stock
1 T cream
1 t diced shallot
1 T chopped parsley
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| Method: Morels |
| Heat a large skillet over medium heat and sweat the diced shallots in
oil. Add the morels and sauté for 2 minutes.
Deglaze with the sherry and white wine.
Reduce by half, add the chicken stock and reduce until all the liquid
is evaporated.
Add the cream and reduce by half. Season to taste. |
| To Finish |
| Reheat the soup in a large saucepot.
While the soup is heating, heat a large skillet over high heat.
Add oil about 1/8 inch deep. Add the crab cakes and cook for 2 to 3
minutes on each side or until evenly browned and hot.
Set aside and keep hot.
Reheat morels and add chopped parsley and chives.
When the soup boils, add 1 tablespoon of butter and transfer to a
blender. Blend, pour into a soup tureen. |
| To Serve |
| Place a crab cake in the middle of a soup bowl and cover with the
morels. Serve to your guests.
Ladle soup around the crab cakes at the table.
To serve cold: whip the soup before serving, Present the same way. |
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