Esta es una exhibición prevé de cómo se va ver la receta de 'Cappuccino Of Asparagus And Salmon' imprimido.

Receta Cappuccino Of Asparagus And Salmon
by Global Cookbook

Cappuccino Of Asparagus And Salmon
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 100 gm Salmon, (very finely diced)
  • 500 gm Fresh Asparagus, (minced)
  • 1 x Onion, (sliced)
  • 2 x Cloves Garlic, (crushed)
  • 1 x Potato, (medium / large - finely diced)
  • 1 x Leek, (finely sliced)
  • 500 ml Strong Chicken Stock
  • 500 ml Double Cream
  • 20 gm Unsalted Butte

Direcciones

  1. Gently sweat off the asparagus, onion, potato and leek in the butter till most of the moisture from the vegetables has evaporated.
  2. In a separate pan gently simmer the chicken stock and cream.
  3. Once warm, pour the stock and cream over the vegetables and gently cook till tender.
  4. Strain and reserve the liquid. Refrigeratethe vegetables over ice.
  5. Separately refrigeratethe liquid (this process prevents the asparagus from discolouring).
  6. Using a hand blender, blend the soup to incorporate air thus making it frothy.
  7. Reheat the soup and season. Don't boil
  8. Place the small dices of salmon in the bottom of the serving bowls, and pour the warm soup on top. (The warm soup will quickly cook the small pcs of fish on impact). Serve