Asparagus cappuccino with olive oil from the Vallée des Baux-de-Provence PDO
Ingredients
For
6
personnes
- 600 g green asparagus
- 50 cl of chicken stock
- 30 cl of single cream
- 100 g of Salers or Cantal
- 2 tbsp olive oil from the Baux-de-Provence Valley PDO
- 100 g shelled pistachios
Tip
For festive verrines, you can add a few fish roe to the whipped cream, which will add a hint of the sea and a bit of texture.Opt for PDO olive oil from the Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. You could also try the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence,the PDO olive oil from Nîmes...
Instructions
- In a saucepan, bring 20 cl of cream and 80 g of pistachios to a gentle simmer. Cook for 15 minutes, then blend in a food processor. Season with salt and pepper and pass through a sieve. Transfer to a mixing bowl (or a whipping siphon) and chill for at least 1 hour. Then whip the cream and transfer to a piping bag; chill for 30 minutes.
- Meanwhile, peel the asparagus and rinse them. Cut off the tips (about 5 cm) and set them aside.
- Cut the asparagus stalks into pieces. Fry them in a frying pan with 1 tablespoon of olive oil from the Vallée des Baux-de-Provence PDO. Add the chicken stock and leave to simmer for 30 minutes.
- Finely slice the asparagus tips. Cut 6 large shavings of cheese. Grate the rest of the cheese.
- Blend the asparagus tips with 10 cl of single cream, 1 tablespoon of olive oil from the Vallée des Baux-de-Provence PDO and the grated cheese. Pass through a sieve.
- Pour the soup into small glasses, add the pistachio whipped cream, the asparagus tips and the cheese shavings. Sprinkle with a few crushed pistachios.
Tip
For festive verrines, you can add a few fish roe to the whipped cream, which will add a hint of the sea and a bit of texture.Opt for PDO olive oil from the Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. You could also try the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence,the PDO olive oil from Nîmes...
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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