Crusty asparagus soup with chanterelles and foie gras chips
FR - To celebrate the Gard asparagus season, chef Jérôme Nutile of the brasserie Le Bistr'AU, shares with UzEssentiel his recipe of asparagus crusty soup with chanterelles and foie gras chips.
Recipe for 8 persons
Preparation 1 h
Cooking time 25 min
Level of difficulty : Easy
8 puff pastry circles of 10 cm
For the soup
50 g shallots, 500 g asparagus, 1⁄2 l chicken stock, 25 cl cream, 50 g butter.
24 pieces of asparagus tips, 200 g of chanterelles, 10 g of butter, 3 cl of olive oil, 20 g of foie gras shavings.
For the glazing
30 g egg yolk, 10 g water.
Sweat the chopped shallots in butter. Add pieces of peeled asparagus.
Add the chicken stock, boil quickly, simmer with the cream.
Mix everything together and pass through strainer.
Blanch the peeled asparagus tips and keep them in a cool place.
Sweat the chanterelles in butter, keeping them al dente.
Lightly fry the foie gras.
Prepare the dish by putting everything in 8 small bowls.
Add the cold soup, stick the pastry rounds on the bowls with the glazing, brush the whole and cook in the oven at 180°C for about 25 minutes.
Good to know : Chef Jérôme Nutile, Meilleur ouvrier de France in 2011, is the chef of the gastronomic restaurant Bistr'AU since its opening in 2015. On the menu of the Bistr'AU ? "3 starters, 2 main courses (meat and fish), 3 desserts, accompanied by a very attractive wine list, all in the authentic setting of a Provencal farmhouse, just a stone's throw from the centre of Nîmes".
Thanks to the chef Jérôme Nutile and his team for their collaboration with this article, and for the visuals provided @GuilhemCanal/Insightcom.
The right address : Brasserie Le Bistr'AU, Mas de Boudan, 351 Chemin Bas du Mas de Boudan, Nîmes. Open from Monday to Saturday, from 12 noon to 1.45 pm and from 7.30 pm to 9.30 pm. Reservations at 04 66 40 65 65, firstname.lastname@example.org.