Bertolli

Los Angeles Soups Recipe List

Melisse

1104 Wilshire Blvd., Santa Monica, CA 90401
310-395-0881

White Asparagus Soup Morel Mushrooms, Maryland Jumbo Lump Crab Cake

6 Servings

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

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

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

    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.

  • Our Social Media Pages

    Facebook Twitter Pinterest LinkedIn

    Our App Stores

    Apple Store Google Play