CHARLOTTE, NC (WBTV) - Chilled Asparagus Soup with Italian Summer Truffles, Creme Fraiche & Black Sea Salt
Recipe prepared by Chef Jamie Lynch of 5Church in Charlotte.
3 pounds of Asparagus, cut into 1 inch pieces, keeping the tips and stalks separate
1 large onion, thinly sliced
6 table spoons of olive oil
4 cups chicken stock
8 oz fresh baby spinach
1/2 cup Creme Fraiche
1/4 oz fresh Italian Summer Truffles, sliced thin
pinch Black Sea Salt
1 oz sliced pink radish
In a sauce pot, over medium flame, heat the olive oil. Add the sliced onions and asparagus stocks and cook until the onions are translucent. Add the chicken stock and bring to a boil. reduce to a simmer and cook for about 10 minutes. Transfer the soup to an ice bath and chill thoroughly. While the soup is chilling, Blanch the asparagus tips in salted boiling water for 30 seconds and chill in the ice bath until cold.
In equal batches split the soup, creme fraiche, asparagus tips and spinach into a blender and puree on high until completely smooth. Put the soup in the refrigerator until ready to serve. Season with kosher salt right before serving. Pour the soup into serving bowls and top with a couple thin slices of truffles, a pinch of the black salt, a drizzle of truffle oil and a slice of radish or two.