Preview

Asparagus cream, fresh goat cheese and espelette pepper - virtual workshop version

Vegetables and Fruits, Cheese

A creamy asparagus soup mixed with fresh goat cheese for a lighter version of the traditional cream of asparagus and garnished with a few asparagus tips and Espelette pepper.

Note

You may also improve this asparagus cream with a few sprigs of chervil.

Ingredients

Recipe for 2 portions

For the Asparagus cream

200 Gr

Green asparagus

1 Unit(s)

Shallot

15 Gr

Butter

400 Ml

Vegetable stock

50 Gr

Fresh goat cheese

2 Pinch(es)

Espelette pepper

50 Ml

Cream 35%

Goat cheese toast

2 Thin slice(s)

Bread loaf

30 Gr

Goat cheese bûchette

1 Pinch(es)

Espelette pepper

Salt and pepper

Preparation time: 30 min

Preheat your four at 425 °F

Things to do before the workshop

Ingredients

Wash the vegetables

Equipment list

1 cutting board, 1 chef kinfe, 1 paring knife

1 pot

1 mixing bowl

Kitchen towels, tablespoons (tasting)

1 large spoon

1 blender

1 pasty sheet + parchment paper
Preparation with the chef

Chop the shallots. Break the asparagus with your hands to remove the fibrous part without wasting any. Cut the asparagus into small pieces and set the heads aside.
Asparagus cream preparation

In a large saucepan withbutter and sweat the shallots. Add the asparagus pieces and the vegetable stock and bring to boil. Cook on medium for 10 to 15 minutes. Add half the goat cheese, the cream and mix everything with a hand blender.

Blanch the asparagus tips for 2 minutes in salted boiling water and plunge them into an ice water bath to stop the cooking process.
Crostini

Make nice slices of your baguette diagonally to create a longer crostini. Place on a baking sheet and drizzle with olive oil, season with salt and pepper.

Transfer to the oven at (400°F) for roughly 6 minutes or until they have a nice golden color.

Once, cooled, sprinkle with the goat cheese and Espelette pepper.

Garnish with young sprouts.
To serve

In soup bowls, pour the cream of asparagus then crumble the rest of the fresh goat cheese on top and decorate with some asparagus tips and a pinch of Espelette pepper.