Recipe Asparagus Soup with Lobster fresh butter flour grated ginger egg yolks
AuteurPierre-Emmanuel MalissinDifficultéFacileCut the fresh asparagus extremities then peel and wash them under cold water. Separate the top portions and set aside. Cut the rest of the asparagus in sections.
In a saucepan with boiling salt water, immerse the asparagus sections then leave to cook for 15 minutes until they become very tender. Skim with the help of a skimmer then replace them by the top portions of the asparagus. Simmer for 3 minutes then remove them immediately. Drain the cooked water then keep it and set aside the top portions of the asparagus.
In a saucepan, melt the fresh butter. Incorporate the grated ginger into the flour and pour the whole thing in the melted butter. Mix well with the help of a wooden spatula and warm up for a few minutes. Add the cooked juice reserved beforehand then continue to mix until a smooth and velvety soup is obtained. Cook on low heat for a few minutes.
In a pan, place the asparagus sections then incorporate the puree obtained from the precedent soup. Warm up the whole thing for 5 minutes.
In a bowl, beat the fresh egg yolks with fresh cream then add salt and pepper as desired. Incorporate a ladle of soup and beat well for a few seconds. Incorporate this mixture to the asparagus soup. Finally, add the top portions of the asparagus and the pieces of lobster.
Spread the asparagus soup with lobster in 6 individual plates then serve while still very hot.
Ingrédients
Instructions
Cut the fresh asparagus extremities then peel and wash them under cold water. Separate the top portions and set aside. Cut the rest of the asparagus in sections.
In a saucepan with boiling salt water, immerse the asparagus sections then leave to cook for 15 minutes until they become very tender. Skim with the help of a skimmer then replace them by the top portions of the asparagus. Simmer for 3 minutes then remove them immediately. Drain the cooked water then keep it and set aside the top portions of the asparagus.
In a saucepan, melt the fresh butter. Incorporate the grated ginger into the flour and pour the whole thing in the melted butter. Mix well with the help of a wooden spatula and warm up for a few minutes. Add the cooked juice reserved beforehand then continue to mix until a smooth and velvety soup is obtained. Cook on low heat for a few minutes.
In a pan, place the asparagus sections then incorporate the puree obtained from the precedent soup. Warm up the whole thing for 5 minutes.
In a bowl, beat the fresh egg yolks with fresh cream then add salt and pepper as desired. Incorporate a ladle of soup and beat well for a few seconds. Incorporate this mixture to the asparagus soup. Finally, add the top portions of the asparagus and the pieces of lobster.
Spread the asparagus soup with lobster in 6 individual plates then serve while still very hot.