2 bunch of asparagus trims(no hard ends)
1 large yellow onion
Prosciutto slices
1/2 quart of water
Extra virgin olive oil
Sea Salt
Fresh ground white pepper
Focaccia Bread
4 ounces of dry porcini
1 table spoon of soy lecithin

Asparagus soup with "prosciutto chip,"focaccia" bread crouton, porcini mushrooms air


Bring to a boil the water with the julienne cut yellow onions, as soon as the onion will be tender add the trim of the asparagus bunches, simmer for 15 minutes, strain out the water in a separate container keep on site, add the asparagus and the yellow onion to a blender with just some of the cooking water, slowly emulsioned it with the extra virgin olive oil, add the sea salt and fresh ground white pepper to taste, poor in the soup in a container and keep warm for serving it. Place the thin slices of "Prosciutto" in a half sheet cover it with parchment paper, then put in a hot convection avoen for about 15 minutes to crisp it up, remove out of the oven and chill out at room temperature.
Cut long wise the focaccia bread and toasted the slices over another half sheet pan with light drizzled of extra virgin olive oil in the hot oven for about 5 to 6 minutes.
Place the dry porcini mushrooms in a sauce pan and cover it with a cooking water of the asparagus and onions, bring them to a light simmer, then blend everything with the 1 table spoon of soy lectcin for about 5 minutes.Keep it on site (the foam will last about 30 minutes, after you will need to blended again for more garnishes, on the soup)
Poor in the warm soup in the bowl place the focaccia crouton, the crispy prosciutto sliced and a scoop of the foamy porcini mushrooms air. Serve it!

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