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Monthly Spa Recipe

Chilled Spring Asparagus Vichyssoise 

 

by Executive Chef Frederic Kieffer

 

For the soup:

1 white onion

2 tbsp evoo

1 bunch of green asparagus

2 Yukon gold potatoes

1 qt of vegetable stock

1 cup of heavy cream

 

For the garnish:

4 small burrata (1/2 per plate)

Fresh English peas blanched

Fresh fava beans blanched and peeled

EVOO

Cherry tomatoes (peeled)

Chervil sprigs or micro greens

 

For the soup:

Peel and dice the potatoes, keep aside.

Chop the asparagus, keep aside.

Dice the white onion, render it over medium heat with the evoo making sure it does not get brown.

Add the vegetable stock, diced potatoes and chopped asparagus, bring to a boil, season with salt and simmer for 20 minutes.

Add the heavy cream simmer for another 10 minutes.

Check the seasoning, blend and strain soup. Chill the soup over an iced bath.

Peel and blanch the fresh peas.

Blanch and peel the cherry tomatoes.

Blanch and peel the fava beans.

Pick the chervil sprigs or micro greens of your choices.

Cut the burrata into two pieces.

 

For the plating:

Pour the chilled soup into a cold soup bowl.

Place half burrata in the center of each plate.

Scatter the peas and fava beans around.

Place a few cherry tomatoes around the burrata.

Garnish the plate chervil sprigs or other micro greens.

Drizzle evoo around and finish with a little fresh ground pepper.