The best spring dish that I have ever had was our first course at Joël Robuchon at the Mansion. It was a White Asparagus 'Panna Cotta' topped with almonds and lemon grass. This was a perfect starter - very delicate and yet featuring bright fruity flavors. My inspiration for choosing April's ingredients for the Royal Foodie Joust came from the unique combination of asparagus, almonds, and lemongrass featured in this amazing panna cotta. These ingredients were also my inspiration to create this delicious White Asparagus Soup with Lemongrass and Almonds.
Ingredients:
3 tablespoons butter
3 cups white asparagus, chopped
1 cup leeks, chopped
1/2 cup almonds, ground
1/4 cup lemongrass, inner core only, thinly sliced
1/3 cup sherry
3 cups stock
1/2 teaspoon white pepper
Salt to taste
1/2 cup cream
Directions:
Melt butter in a pot. Add asparagus, leeks, almonds, and lemongrass. Cook the vegetables for about 5 minutes.
Add sherry and stock, then season with white pepper and salt. Bring to boil and then simmer until all vegetables are tender, about 20 minutes.
Puree the soup in a blender. Strain through a fine sieve back into the pot.
Return to heat and add cream. Cook just until starting to boil, stirring occasionally. Mix with immersion blender just before serving.
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I will not be participating in this month's Royal Foodie Joust since I was the one to choose the ingredients, however, I still wanted to share my creation here. Please do check out this month's amazing Joust recipes featuring asparagus, lemongrass and almonds here.
I would like to thank Katherine at Smoky Mountain Cafe for giving me a Sisterhood Award. Please check out her fabulous blog!
