Fine Cream of Green and Wild Asparagus with Frog Legs
- 1 1/4 pounds green asparagus (1 kg)
- 5 1/4 ounces spring onions (150 g)
- 1 quart chicken stock (1 l)
- 3 1/3 tablespoons cooking olive oil (5 cl)
- 1 3/4 ounces butter (50 g)
- 3 1/3 tablespoons whipping cream (10 cl)
Step 1: Cream of Asparagus Soup
Peel and wash the asparagus. Chop the tips finely, and set aside. Do the same with the stems, and set aside separately.
Pour some olive oil into a stock pot. Sweat the chopped onions and the asparagus stems. Add the stock, bring to a boil, and add the asparagus tips.
Cook quickly, then purée and cool over ice if not serving immediately. Otherwise, add the fresh butter and half of the half-whipped cream.
Emulsify with a wand mixer.
Step 2: Frog Legs
Separate the thighs from the joints and the lower legs. Keep the lower legs in the refrigerator.
Heat a dash of olive oil in a saucepan, and add the shallot, the unpeeled garlic, the parsley, and the frog trimmings. Sweat without browning. Deglaze with the white wine, then add the stock and simmer. After cooking for 30 minutes, filter this stock.
Sear the frogs legs in a very hot sauté pan, then remove from the pan and debone. Add the frog stock, and reduce to a glaze so that it coats the frog legs.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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