Ingredients
For the soup
- 1 bunch of white asparagus
- 1 onion
- 80 cl of chicken stock
- 20 cl of milk
-
olive oil
For the jelly
- 4 green cardamom pods
- 2 strands of saffron
- 2 leaves of gelatin
For the presentation
- 1 organic orange
Preparation
-
Prepare the soup: break off the ends of the asparagus stems. Peel them, rinse them and cut them into 5 cm pieces. Keep the peelings. Brown the peeled and chopped onion in 1 tbsp. tablespoon of olive oil until it becomes transparent. Add the asparagus sections, brown over low heat until tender. Add the broth and milk, add salt and pepper and cook for 15 minutes over low heat. Mix carefully, filter and refrigerate.
-
Prepare the jelly: rinse the asparagus peels well before putting them in a saucepan with 50 cl of water, the crushed cardamom and the saffron. Cover and cook for 30 minutes over low heat.
-
Leave to cool, salt, filter the liquid well. Melt the gelatin in a little cold water, squeeze it out, then add it to the warmed mixture. Place in a cool place.
-
Serve the soup hot on the plate with a little cardamom and saffron jelly in the center. Grate some orange zest, add a dash of olive oil and pepper to taste.
