Creamy White Asparagus Soup with Tuile

Yields1 Serving

Tender white asparagus gives this soup deep rich flavor!

1 head garlic

½ cup olive oil

2 tbsp oil

1 onion

2 bunches white asparagus,

6 cups chicken stock

1 cup dry or semi-dry white wine

Kosher salt and freshly ground white pepper

For the Tuile:

2 egg whites,

½ cup flour

3 tbsp light olive or canola oil

½ tsp kosher salt

For Color:

1 tsp paprika or 2 frozen parsley cubes

Make the Soup:

Preheat oven to 250 degrees F.

In an ovenproof dish, place the garlic cloves & olive oil, cover and until softened and lightly browned, about 120 Minutes. Don’t allow it to darken.

Heat a large stock pot, add the oil & onion and sauté until just translucent and soft. Don’t brown it.

Add the white asparagus, stock and wine. Season with salt & pepper.

Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 Minutes to 25 Minutes.

Remove the roasted garlic cloves from the oil and add to the soup. Using an immersion blender, puree soup until smooth.

Make the Tuile Garnish:

Preheat oven to 300 degrees F.

Place all ingredients besides coloring into a deep container.

Use an immersion blender to combine.

Stir in paprika or parsley by hand.

Place a
tuile mold on the back of a sheet pan. Drop approximately a tablespoon of batter in each indentation.

Use a small metal offset spatula to spread the batter, making sure to fill in all corners.

Remove from oven and allow to cool before removing the tuile from the mold.

This recipe will make approximately 24 tuiles, depending on the size of your mold

Garnish soup with lace tuile just before serving.

Nutrition Facts

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