White Asparagus Soup with Basil Oil, Beetroot Jelly
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, white
- 2 shallot (s)
- 1 tablespoon butter
- 1 tablespoon rice vinegar
- 0.75 liter ¾ poultry stock
- 1 cup cream
- a bit salt
- Pepper, whiter
- 1 handful basil
- 2 tablespoon oil, (almond oil)
- some sea salt
- 100 ml beetroot juice
- a bit salt
- 10 cinnamon blossoms
- some lime juice
- 0.5 teaspoon ½ agar agar
- 4 stalks asparagus, green
- some water, ice cold
- 1 tablespoon cornstarch
- 1 egg white
- Oil, (frying oil)
- a bit salt
Print Recipe
Pin Recipe Instructions
- Clean and peel the white asparagus, cut into pieces.
- Finely chop the shallot and sauté in the butter. Add the asparagus, sauté a little, deglaze with the rice vinegar, reduce it and pour in the poultry stock, season with salt and pepper. When the asparagus is soft, mix the soup mixture well and pass through a sieve. Add the cream and simmer a little.
- Grate the basil leaves together with the almond oil and the sea salt in a mortar (!!!) - it takes a while!
- Mix the beetroot juice with salt and cinnamon blossoms, reduce well by half, add the lime juice, add the agar agar, bring to the boil. Strain and fill into a mold.
- Cut / slice the tips of the remaining 4 asparagus stalks into thin slices. Make a liquid dough out of starch, ice-cold water and egg white, dip the asparagus in it and fry in oil. Degrease and salt on kitchen paper.
- Serving:
- Put the soup in preheated plates, insert the tempura, draw beautiful circles with the basil oil and finally insert the RB jelly.
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