Ingredients
150 g Onions
150 g Leek, the white part
150 g Blanched celery
10 ml Debic Roast & Fry
1000 ml Asparagus bouillon
Asparagus peel
1000 ml Debic Culinaire Végétop
1 g White pepper
5 g Salt
80 g Flat-leaf parsley
300 ml Water
1 g Lecithin
200 g White asparagus
2000 ml Water
100 g Butter
5 g Nutmeg
1 g Flat-leaf parsley
10 Eggs
150 g Tramezzini bread
Preparation
For the bouillon, put the asparagus peels in cold water and bring to the boil.
Boil briefly.
Pour though a funnel sieve and collect the asparagus bouillon.
Sauté the onion, leek and celery in Debic Roast & Fry and add the asparagus bouillon.
Add the Debic Végétop and boil until the vegetables are cooked through.
Purée with a hand blender and pass through a fine sieve.
Briefly blanch the flat-leaf parsley in boiling water and cool immediately on ice-cold water.
Mix until smooth with 300 ml of water and pass through a fine sieve.
Add the lecithin and season with salt.
Froth with the hand blender.
Cook the asparagus in water, butter and nutmeg.
Boil and peel the eggs and rub the egg yolks through a fine sieve.
Make croutons from the tramezzini bread.
Finishing touch
Pour the soup into the warm dishes.
Decorate with the garnish and parsley foam.
