January 22, 2012

Chilled Asparagus Soup with Black Pepper and Parmesan Ice Cream

Post by Chef Corbin

Yield: 10 servings


3 Tbsp. Butter
2 Tbsp. Extra Virgin Olive Oil
2 Small Leeks, chopped and washed (white and light green leaves only)
2 Shallots – chopped fine
¾ Lb Yukon gold Potatoes, diced
1.5 Lbs. Asparagus Spears (reserve tips for garnish)
6 Cups Vegetable Stock
1 lemon juiced
Salt and Pepper- to taste


Sauté leeks and shallots in butter and olive oil until tender. Add the sliced asparagus, and diced potatoes. Cover with vegetable stock and cook over medium heat for approximately 45 minutes (or until potatoes and asparagus are tender). Remove from heat. Blend in small batches until smooth, strain with a chinoise. Season with salt and pepper and cool completely. Before service, add fresh squeezed lemon juice and mix thoroughly. Garnish with reserved blanched sliced asparagus tips and a drizzle of Extra Virgin Olive Oil.

Parmesan and Black Pepper Ice Cream

Yield 8 portions


2 cups 10% cream
2 cups shaved parmesan cheese
4 egg yolks
¼ tsp. cracked Black pepper
Pinch of salt


Heat 10% cream in a small saucepan. Add the shaved Parmesan and melt completely (be careful not to over heat or boil over). Temper eggs with hot cream mixture and return back to heat until thickened. Strain and allow to cool. Pour the cooled cream and cheese mixture into an ice cream maker and process as per instructions.