karohemd: (Chef)
[personal profile] karohemd
This long weekend was perfect for some experimentation in the kitchen so on Monday I used up the rest of the asparagus (I had sauteed spears with my lamb steaks on Sunday evening), cooking the front half of the spears in lemony butter, removed them from the butter and kept them warm. Then I cooked the chopped stems in the same butter with some veg stock. When those were tender, I blitzed them with a stick blender, seasoned with salt, pepper and nutmeg, stirred in a good dollop of double cream and blitzed again, tilting the blender head to get in as much air as possible. The result was a light, smooth, fluffy soup. The flavour was spot on, too.
I served the soup in a deep plate, with the cooked spears and a poached duck's egg yolk on top. Probably the technically best dish I've ever cooked. Very happy. :o)
Cream of asparagus soup, poached duck's egg yolk
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