Ingredient and Portion
Asparagus Volute, Poached Egg and Parmesan Cracker
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From Claudio Sandri of Brasserie Wolf Submit
Here's a simple appetiser recipe from Brasserie Wolf's Executive Chef Claudio Sandri.
Novice
30 mins
500gm white asparagus peeled and sliced
130gm white onions peeled and sliced
1 bay leave, fresh or dry
100gm butter
500ml nolly prat or dry vermouth
1 liter chicken stock
250ml cooking cream
130gm white onions peeled and sliced
1 bay leave, fresh or dry
100gm butter
500ml nolly prat or dry vermouth
1 liter chicken stock
250ml cooking cream
Method
1. Melt the butter in a pot
2. Add the onions and cook until glassy with no colour
3. Add the finely sliced asparagus
4. Add a pinch of salt, bay leave and cook for 10 minutes on low fire, keep stirring regularly
5. Deglaze with the the nolly prat, mix and simmer for 5 minutes
6. Now add the chicken stock and simmer the soup until the asparagus are soft, add the cream and bring to the boil
7. Now blend the soup in a bar blender until totally smooth
8. Pass through a chinoise or very fine sieve
Keep the soup warm to be served later or chill and reheat when needed
2. Add the onions and cook until glassy with no colour
3. Add the finely sliced asparagus
4. Add a pinch of salt, bay leave and cook for 10 minutes on low fire, keep stirring regularly
5. Deglaze with the the nolly prat, mix and simmer for 5 minutes
6. Now add the chicken stock and simmer the soup until the asparagus are soft, add the cream and bring to the boil
7. Now blend the soup in a bar blender until totally smooth
8. Pass through a chinoise or very fine sieve
Keep the soup warm to be served later or chill and reheat when needed
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