Ingredients
- 20 cl of whipping cream or liquid at 30%
- 600 g of green asparagus
- 80 g of butter
- 40 g of flour
- Salt
- Pepper
Recipe: Verrines of asparagus soup and whipped cream
Prep
20 min
Cook
10 min
Total
30 min
For 6 asparagus and whipped cream verrines
Step-by-step directions
1 Cook the asparagus (after peeling them) for 10 minutes in a liter of salted boiling water.
2 Drain them while keeping the cooking water.
3 Cut the asparagus in half. Set aside 6 asparagus tips for decoration.
4 In a saucepan, melt the butter, add the flour, mix.
5 Add the asparagus cooking water, mix. Add the cut asparagus and cook for 20 minutes.
6 Blend the preparation and pour into the verrines
7 Add the prepared whipped cream: Put the mixer bowl and cream in the freezer for 15 minutes then whip the cream.
8 Decorate with asparagus tips
Soup to be enjoyed very hot.
Chef Patrick's Comment
Personally I only cook the green asparagus tips for 3 minutes and I cook the stems to make my base.
Wine Pairing
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