Fine Cream of Asparagus with Simmered Red-Clawed Crayfish
Step 1: Cream of Asparagus Soup
Peel the asparagus ends. Wash and finely chop the tips and the ends, and set aside separately.
Heat some olive oil in a stew pot, and sweat the chopped onions and the asparagus ends. Add the stock, bring to a boil, and add the asparagus tips.
Cook quickly and purée. Cool over the ice if not serving immediately. Otherwise, add the butter and half of the half-whipped cream.
Emulsify with a wand mixer until frothy.
Step 2: Garnish
Trim the base of the chanterelles and size them evenly. Wash, several times if necessary, in lukewarm water.
Cook the chanterelles in a cast-iron pot in frothy butter with 2 crushed cloves of garlic. Moisten with the chicken broth, and cook slowly for 10 minutes.
Clean the asparagus tips, wash, and cook in boiling water. Chill over ice.
Add the asparagus tips to the pot with the chanterelles, and bind with a dab of butter.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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