Asparagus Soup with Parmesan Asparagus Strudel
This fabulous spring soup is scrumptious on its own, garnished simply with asparagus tips. But you can also dress it up as we have with Lemon Cream Froth and Parmesan Asparagus Strudel. At Studio Cafe at Four Seasons Hotel Toronto, executive chef Lynn Crawford garnishes this starter with delicate yellow-green popcorn seedlings.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 304 |
| pro | 10 g |
| total fat | 24 g |
| sat. fat | 14 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 72 mg |
| sodium | 1.313 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 13% |
| vit A | 24% |
| vit C | 17% |
| folate | 57% |
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1 lb (500 g) thin asparagus
3 tbsp (50 mL) butter
1 leek (white and light green parts only), sliced
8 cups (2 L) chicken stock (approx)
1 tbsp (15 mL) chopped fresh parsley
1/4 cup (50 mL) whipping cream
1 tsp (5 mL) grated lemon rind
1/4 tsp (1 mL) each salt and pepper
Lemon cream Froth:
2 tbsp (25 mL) butter
1 shallot, thinly sliced
1/4 cup (50 mL) white wine
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) each salt and pepper
Parmesan Asparagus Strudel:
8 oz (250 g) thin asparagus, peeled and julienned
1/4 tsp (1 mL) salt
4 sheets phyllo pastry
1/4 cup (50 mL) butter, melted
1/4 cup (50 mL) grated Parmesan cheese
Preparation:
Lemon Cream Froth: In small saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; cook shallot, stirring often, until translucent, about 2 minutes.
Add wine; cook over high heat until reduced by half, about 1 minute. Add cream; simmer until reduced to 1/2 cup (125 mL), about 5 minutes. Add lemon juice, salt, pepper and remaining butter. Transfer to blender; froth sauce. Set aside and keep warm. (Make-ahead: Refrigerate in airtight container for up to 4 hours. Let stand at room temperature for 30 minutes. Refroth.)
Parmesan Asparagus Strudel: In bowl, toss asparagus with 1/4 cup (50 mL) of the Lemon Cream Froth and salt.
Place 1 sheet of the phyllo on work surface, keeping remainder covered with damp cloth to prevent drying out. Brush lightly with some of the butter. Top with second sheet; brush lightly with some of the butter. Cut in half lengthwise.
Place one-quarter of the asparagus mixture on 1 short end of each strip of phyllo; fold in sides and roll up to form cylinder. Repeat with remaining phyllo and asparagus mixture. Brush strudels all over with remaining butter; roll in Parmesan cheese. Place on parchment paper-lined or greased rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours.) Bake in 400°F (200°C) oven until golden, about 20 minutes.
Cut asparagus into 1-inch (2.5 cm) pieces. In saucepan of boiling salted water, cook 12 asparagus tips until bright green, about 1 minute. Drain; set aside for garnish.
In large saucepan, melt butter over medium-high heat; cook leek, stirring occasionally, until softened, about 3 minutes.
Add 7 cups (1.75 L) of the stock, remaining asparagus and parsley; bring to boil. Reduce heat and simmer until asparagus is tender, about 6 minutes.
In batches, purée soup in blender. Press through fine-mesh sieve to remove any fibres; return soup to pan. (Make-ahead: Transfer to airtight container and refrigerate for up to 1 day. Reheat before continuing.)
Stir in cream and enough of the remaining stock to reach desired consistency. Season with lemon rind, salt and pepper.
Cut each strudel in half; trim 1 end and stand in each of 8 soup bowls. Pour soup around strudel; spoon froth around strudel. Garnish with reserved asparagus tips.
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