Chilled Asparagus Soup
Ingredients:
For the Soup:
- 2 bunches asparagus
- 2 tablespoons plus 1/4 cup extra virgin olive oil
- 4 sliced shallots
- 1 clove garlic, minced
- 5 cups chicken stock or low sodium chicken broth
- 1 cup baby spinach leaves
- 4 tablespoons freshly chopped tarragon, divided
- 2 teaspoons truffle oil
- Salt, to taste
- White pepper, to taste
LaClare Farms Chevre Dumplings: yield = about 40 dumplings
- 8 oz fresh LaClare Farms (or other) chevre
- 1/4 cup all-purpose flour
- 1 tablespoon panko bread crumbs
- 1 tablespoon snipped chives
- 1 large egg yolk
- Pinch of kosher salt
For the Soup:
Prepare a large bowl of ice water. Trim away the tough bottoms of the asparagus and cut the spears into 1/4 inch pieces.
Heat olive oil in a medium saucepan. Add the shallots, garlic and season lightly with salt. Cook, stirring occasionally, until the shallots is tender but not colored, about 5 minutes. Add the asparagus, increase the heat to medium-high, cover, and cook until just tender, about two minutes. Add the stock and bring to a boil. Take the pan off the heat and stir in the spinach and 2 tablespoons tarragon.
Transfer to a blender and puree. With the machine running, slowly add 1/4 cup olive oil and truffle oil and blend until emulsified. Strain through a fine mesh strainer into a metal container set in the ice water. Stir occasionally while chilling. Adjust seasoning with salt and white pepper when cool.
For the Dumplings:
In a stand mixer fitted with a paddle attachment, combine all ingredients on low speed. Refrigerate for about ten minutes.
Bring a medium saucepan of salted water to a boil and have a bowl of ice water ready. Form the cheese into small balls. Boil for one minute, then transfer to the ice water to chill. Drain and allow to dry on towels.
