icon-location Philadelphia, PA

Chilled White Asparagus Soup with Blue Crab

Soups

Serves 4

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

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.

100 Old Gulph Rd., Gulph Mills, PA, 19428
610-520-1200