Chef’s Favorite Recipes

Recipe of the month from the Chef

Asparagus soup, sorrel, morels

Yield
1 ea
Prep
Portion Size
1 ea
Cook
Number of Portions
1
Finish
Plate/Store
Croûte, Soup Bowl
Shelf
Ingredients
5 fl oz – asparagus soup – apple wood grilled
1 ea – cracker dough – thyme
1/2 oz – morel mushrooms
3/4 oz – tips asparagus
1/2 tsp – grape seed oil
1/4 oz – slivered spring onion
1/2 oz – argon oil
0.2 tsp – Morton’s kosher salt

TOOLS

Procedure - Mise en Place

  • Make crackers – sub sorrel for thyme in recipe
  • Chill bowls
  • Adjust soup consistency and seasoning as necessary
  • Sear morel mushrooms and asparagus tips separately in an extremely hot French iron skillet with a spot of grape seed oil, season, drain on paper towels

Service

  • In a small saucepan warm the asparagus and mushrooms with slivered spring onions, argon oil, salt and pepper
  • Pour cold soup into chilled soup Croûte
  • Place cracker on top of the clean, chilled bowl
  • Stack the garnish onto the cracker
  • Serve the soup on the side

Asparagus soup – apple wood grilled

Yield
20 fl oz
Prep
5 mins
Portion Size
5 fl oz
Cook
10 mins
Number of Portions
4
Finish
30 mins
Plate/Store
Soup Bowl
Shelf
2 days
Ingredients
10 oz – trimmings (no woody ends) asparagus
1 tbls – grape seed oil
1/2 tsp – Morton’s kosher salt
1/4 oz – sorrel
10 fl oz – herb broth
1 oz – washed spinach
1/4 tsp – black peppercorn

TOOLS

Measuring cups, measuring spoons, scale, blender, grill.

Procedure

  • Prepare the grill by turning it up high and covering one side with a sheet tray
  • Soak 4oz of apple wood chips in water for 30 minutes, remove from the water and wrap into a 4″x6″ foil pouch, punch many holes in it
  • Wash and trim the asparagus saving the woody ends for the herb broth and the tips for the soup garnish
  • Toss with oil and salt
  • When the chips begin to smoke – grill the asparagus covered until lightly cooked
  • Cool the cooked asparagus to room temperature

Roughly chop the asparagus, combine with the remaining ingredients in a high speed blender. Puree until smooth, adjust seasoning and strain through fine chinois.

Cracker dough – thyme

Yield
3 sheets
Prep
10 mins
Portion Size
0.1 sheets
Cook
15 mins
Number of Portions
30
Finish
Plate/Store
Shelf
1 week
Ingredients
2 cups – unbleached AP flour
3 tbls – white sugar
2 tsp – Morton’s kosher salt
2 oz – melted unsalted butter
6 fl oz – white wine vinegar
6 fl oz – water
1/4 tsp – black peppercorn
1 tsp – minced thyme
2 tsp – Hawaiian red salt

TOOLS

Measuring cups, measuring spoons, mixing bowl, offset spatula, sheet pan, silicone baking sheet, wire whip

Procedure

  • MIx together the dry ingredients
  • Add in the wet ingredients, butter last
  • Mix just to combine (no lumps, should be like tuile batter)
  • Refrigerate batter for 1 hour before use
  • Add in the thyme
  • Lay out on silicone baking sheet, score crackers, Hawaiian red salt on top
  • Bake at 325°F for 10 mins and then turn down to 275°F for 5 minutes low fan
  • Let cool on silicone baking sheet

Variation

Change the vinegar, salt and/or herbs for desired effect.