Soup, created from seasonal ingredients, only finds its way onto our set menus in amuse bouche portions, sometimes served in little shot glasses as a prelude to our four-course dinner.
During the Spring, when the Lot department produces kilos of this wonderful delicacy, white asparagus is delicious served with poultry or fish, as its slightly more bitter taste (in comparison to its green cousin) acts as a perfect foil to creamy or buttery sauces.
This delicious soup is very simple and inexpensive to make, needing only the peelings and trimmed stalks!
Raise this soup to a stellar level by placing some diced and sautéd mushrooms in the base of your dishes or glasses, then whisking in a drop or two of white truffle oil and chopped chives just before pouring!
- 75g unsalted butter
- 75g onion, chopped
- 40g white of leek, sliced
- 150g potato, peeled and thinly sliced
- 190/200g white asparagus trimmings
- 375g milk
- 375g chicken or vegetable stock
- Melt the butter in a lidded saucepan and add onion, leek and asparagus. Sweat for 5 minutes on medium heat with the lid on, stirring once or twice.
- Add the potato, milk & stock and bring to boil. Turn down to simmer gently for 20 minutes then pour into a lidded liquidiser.
- Blend until smooth. Place a large sieve over a bowl and pour half of the contents into the sieve. Using a small ladle in a gentle stirring action, pass the soup into the bowl and discard the fibrous pulp remaining. Repeat with the rest of the velouté and season to taste.
- Reheat very gently without boiling to serve.