Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
White asparagus cream soup
The ideal use for delicate asparagus curd. The nutty flavors of the hazelnuts and the brown butter go particularly well with the white bar!
Cooking time: 1 hour
| Ingredients (4 servings) | ||
|---|---|---|
| 150 | g | Butter |
| 60 | g | Flour |
| 2 | l | Milk |
| Salt | ||
| 1 | kg | Asparagus |
| 100 | g | Hazelnuts |
| Finely chopped chives for garnish | ||
Peel the asparagus and keep the skins. Break off the woody end of the sticks.
Melt 75 grams of butter in a saucepan. Mix in the flour and toast briefly until it starts to smell nutty but has not yet taken on any color. Pour in the milk, whisk well, then add the asparagus peel and the woody ends. Salt well. Bring back to the boil, remove from the heat and leave to infuse for about half an hour, then strain off the peel and ends.
Bring the soup to the boil again and add the asparagus pieces. Simmer gently until the asparagus is soft but not mushy, about ten to 15 minutes. Blend finely and pass through a sieve if necessary.
In the meantime, toast the hazelnuts in a pan until they have taken on a nice color, then brown the butter until it smells nutty.
Divide the soup into bowls and garnish with the hazelnuts, brown butter and freshly chopped chives.
