Friday, 13 June 2014

Asparagus ginger sesame cream soup

Recipe by 125 Chinese recipes with Bill Jones and Stephen Wong

1 tbsp. vegetable oil
1 large onion, coarsely chopped
1 tbsp. minced ginger root
8 0z. asparagus trimmed and chopped
4 cups of chicken stock
1 cup of light(10%) cream
1 tbsp. lemon juice
1 tsp. sesame oil
salt and pepper to taste
2 tbsp. cornstarch dissolved in 4 tbsp. (610ml) water
Minced fresh herbs(chives, basil thyme, rosemary) to taste
1tbsp toasted sesame seeds
In a large saucepan, heat oil over medium-high heat for 30 seconds. Add onion and ginger root; cook until onion softens and begin to change color. Add asparagus and chicken stock; bring mixture to a boil. Reduce heat and simmer for 15 minutes or until the asparagus is cooked.
Removed saucepan from heat and allow to cool. Transfer mixture in batches to a blender or load processor and process until smooth
Pour soup through a strainer; pushing as much puree through the mesh as possible (use the back od a wooden spoon to squeeze out liquid). Return liquid to the saucepan, add cream and warm to a simmer. Add lemon juice, sesame oil, season with salt and pepper. Add dissolved cornstarch; bring soup top a boil, stirring constantly until thickened. garnish with herbs, asparagus cream (direction at below), if desired and toast sesame seeds.
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