White Asparagus Soup
- 500 grams white Asparagus
- 1 shallot
- 1 tablespoon Corn oil
- freshly ground peppers
- 125 milliliters white wine
- 300 milliliters Vegetable broth
- 2 tablespoons Crème fraiche
- cayenne pepper
- 2 tablespoons finely chopped parsley
- 1 tablespoon apple cider vinegar
- 1 teaspoon Grand Marnier
- 2 tablespoons Orange peel
- 2 carrots
- Orange extract
Rinse the asparagus, peel, cut off the tough ends and cut all bu tone of the asparagus into small pieces. Peel the shallots and chop finely. Heat the oil in a saucepan and briefly saute the shallots and the asparagus pieces. Season with salt and pepper.
Pour the wine and broth into the pot, cover and simmer over low heat 12-15 minutes.
Meanwhile, in a bowl, stir combine the creme fraiche with 1 tablespoon water and season with, salt and pepper.
Remove some of the asparagus from the pot. Working in batches if necessary, transfer the soup to a blender along with the parsley and half the creme fraiche and puree, season with vinegar, salt, Grand Marnier and cayenne pepper.
Peel the carrots, place in a juicer and juice. Mix the carrot juice with 2-3 drops of orange flavor and a little salt. With a vegetable peeler, peel the remaining asparagus into thin strips. Sprinkle the soup with the carrot juice mixture and serve garnished with orange zest and asparagus strips.