Tuesday, April 6, 2010

Poulet à la Crème et asperges blanches


Creme of chicken and white asparagus with floating island.
(recipe adapted from agnès b. le pain grillé)

Ingredients for Chicken broth:
Chicken breast 250g
Water 500ml
chopped Carrot 2tbsp
chopped Celery 2tbsp
Onion, chopped 1/4pc
Bay leaf 2pcs
Thyme 1 bunch
Black peppercorn 1tsp


Ingredients:
White asparagus 100g
Onion, chopped 1/4pc
Celery, chopped 1 stick
Carrot, chopped 1/2pc
Double cream / whipping cream 120ml
Olive oil 2tbsp
Egg, egg white only 2pcs
Butter 10g
dash of Salt
Cheese Stick

Cooking method:
1. Chicken broth: In a large saucepan, pour in the chicken breast, celery, onion,
carrot, bay leaf, thyme, black peppercorn and water. Bring to boil in high heat,
and then turn to medium-low heat to simmer for 30 mins. Skim the impurity;
sieve out the ingredients from the broth, set aside.

2. In a large saucepan, heat olive oil and butter over medium heat. Pour in the
onion, celery and carrot, sauté for about 5 minutes over medium-low heat or
until soften.

3. Add the asparagus, salt and chicken broth; simmer for about 30 minutes until
the vegetable is soft and tender.

4. Add the cream, and simmer for another 10 minutes longer (do not boil the
cream). Transfer the mixture to a blender, and blend to a smooth creamy consistency.

5. Pour the soup through a fine-mesh strainer, return to the saucepan over
medium heat for 5 mins.

6. Floating island egg white: Whip up the egg white with little salt until it form a soft peak, sprinkle with chopped chocolate. Use 2 spoons to round it like an egg, place on a plate and cover with cling wrap and cook in the microwave oven 2 times
for 4 seconds on high power.

7. Serve soup on bowl. Garnished the soup with egg white and cheese stick.

Bon Appétit

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