Crusty asparagus soup with chanterelles and foie gras chips

Recipe for 8 persons

Preparation 1 h

Cooking time 25 min

Level of difficulty : Easy

Ingredients

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.

Preparation

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, contact@jerome-nutile.com.