Cream of asparagus soup and Gruyère France whipped cream
- 1 bunch green asparagus (approx. 20 asparagus)
- 10cl single cream
- 1 onion
- Salt and mix of 5 bays
- 4cl olive oil
Gruyère France whipped cream
- 25cl single cream
- 80g grated Entremont Gruyère France
- Salt and pepper
Peel and chop the onion. End the asparagus, then dice the stalks, keep the tips for decoration. Sweat the onion in the olive oil, then add the diced asparagus. Season to taste, cover the asparagus with water and cook for 5-6 min. Drain the asparagus and put them in the blender's bowl. Add a little of the cooking stock and then blend adding the cream. Re-season to taste.
Cut the asparagus into ribbons using a mandolin or vegetable peeler, season them with a little olive oil, salt, and pepper.
Heat up the cream with the grated Entremont Gruyère France. Salt and pepper to taste. Leave to cool well (the mixture needs to be cold for the cream to thicken). Pour the preparation into a very cold bowl (put in the freezer beforehand). Whip the cream and Gruyère cheese mixture until thick.
Pour the cold asparagus soup into verrines. Serve topped with a generous spoonful of the Gruyère France whipped cream.
Decorate with a few asparagus tip ribbons.
Photo Credits: Valérie Szewczyk