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Tender white asparagus gives this soup deep, rich flavor!
tuile molds
1 head garlic, peeled
1/2 cup + 2 tablespoons Tuscanini Olive Oil, divided
1 medium onion, diced
2 bunches white asparagus, cut into 2-inch pieces
6 cups chicken stock, such as Manischewitz
1 cup dry or semi-dry white wine, such as Baron Herzog Late Harvest Chenin Blanc
kosher salt
freshly ground white pepper
2 egg whites, room temperature
1/2 cup flour
3 tablespoons Tuscanini Light Olive or canola oil
1/2 teaspoon kosher salt
1 teaspoon paprika or 2 cubes Gefen Frozen Parsley, thawed (for color)
Preheat oven to 250 degrees Fahrenheit.
In an ovenproof dish, place the garlic cloves and half cup olive oil. Cover and bake until softened and lightly browned, about two hours. Don’t allow it to darken.
Heat a large stock pot, add the remaining two tablespoons oil and onion, and sauté until just translucent and soft. Don’t brown it. Add the white asparagus, stock, and wine. Season with salt and pepper.
Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Remove the roasted garlic cloves from the oil and add to the soup. Using an immersion blender, puree soup until smooth.
Preheat oven to 300 degrees Fahrenheit.
Place all ingredients besides coloring into a deep container. Use an immersion blender to combine. Stir in paprika or parsley by hand.
Place a tuile mold on the back of a sheet pan. Drop approximately a tablespoon of batter in each indentation. Use a small metal offset spatula to spread the batter, making sure to fill in all corners. Scrape away any excess. Bake eight to 10 minutes.
Remove from oven and allow to cool two to three minutes before removing the tuile from the mold.
This recipe will make approximately 24 tuiles, depending on the size of your mold. Store tuiles at room temperature.
Garnish soup with lace tuile just before serving.
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