Ingredients
- 20 cl (0.8 cup) of whipping cream or liquid at 30%
- 600 g (21 oz) of green asparagus
- 80 g (2.8 oz) of butter
- 40 g (1.4 oz) of flour
- Salt
- Pepper
Recipe: Verrines of asparagus soup and whipped cream
Prep
20 min
Cook
10 min
Total
30 min
For 6 servings of asparagus verrines with whipped cream. A refined starter that contrasts creamy soup with airy whipped cream. Grilled asparagus tips add visual appeal and flavor to this signature Chef recipe.
A subtle harmony between the smooth soup and the airy whipped cream folded in just before serving. This elegant verrines presentation elevates this appetizer to the standard of France's finest dining establishments.
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.
Frequently asked questions
Can you replace the liquid cream with thick crème fraîche?
Yes, but thicker cream whips less easily. You'll get a denser whipped cream. If you only have thick cream, thin it slightly with cold milk before whipping to get the right consistency.
How long can you keep the verrines in the refrigerator?
The soup keeps 3 days chilled. Whipped cream lasts 24 hours maximum if prepared ahead. Best practice: assemble 2 hours before serving so the cream stays fluffy, and top with asparagus tips just before plating.
Why must you chill the bowl and cream before whipping?
Cold stabilizes the fat globules as you whisk, creating fluffy whipped cream. At room temperature, you'll end up with butter instead. Those 15 minutes in the freezer are crucial for the right texture.
Wine Pairing
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