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| Chilled White Asparagus Soup with Blue Crab |
| Serves 4 |
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| Ingredients for Chilled White Asparagus Soup with Blue Crab |
3 bunches White Asparagus, peeled and cut into
one inch pieces
3 Shallots, peeled and sliced
2 cups Dry White Wine
3 qt Chicken Stock
3 tbsp Vegetable Oil
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| Method for Chilled White Asparagus Soup with Blue Crab |
• In a large soup pot add vegetable oil and place
on the burner over a medium heat.
Sweat the
shallots until they start to turn translucent.
• Add the white asparagus to the pan and continue
to cook for about five minutes without getting
any color on the shallots or the asparagus.
You
can adjust heat accordingly.
• Pour in the white wine and simmer until the pan
is almost dry.
• Add the chicken stock and bring it up to a boil.
• After your chicken stock comes to a boil reduce
the heat to low and simmer for a half an hour.
• Next put the soup into a blender and blend
until smooth.
• Pass the blended mixture through a fine mesh
strainer and then season with salt and pepper
and chill.
• Garnish with blue crab, shaved green asparagus,
sorrel, and pancetta.
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