Asparagus Cappuccino Adapted from a recipe by Chef Jordi Valles of Aria

For the Asparagus Soup:

3 tablespoons unsalted butter
2 cloves garlic, minced
3 shallots sliced
1 yellow onion, sliced
1 Idaho potato, peeled and sliced
5 cups vegetable or chicken broth
5 cups heavy cream
Pinch of nutmeg
1 pound asparagus, trimmed, peeled and cut into 1" pieces
1 cup English green peas
Salt and freshly ground pepper
Melt 2 tablespoons butter in a heavy soup pot over low heat until it foams. Add minced garlic and shallots, cook until translucent. Add onions and cook until translucent. Add potatoes and cook for 2 minutes. Add vegetable or chicken broth, heavy cream and nutmeg, and bring to a full boil. Place the asparagus in a colander or pasta basket and insert it into the boiling cream for approximately 15 seconds. Immediately immerse the basket in ice water to stop the cooking process and prevent them from losing their bright green color. Reserve asparagus for later use. Lower the heat; simmer the soup, then add the English green peas. Simmer for approximately 5 minutes then remove from the heat and cool. Place the reserved asparagus in the blender and pour the soup on top. Add 1 tablespoon butter, season with salt and pepper, and gently blend until smooth. Pour through a strainer; adjust seasoning.
For the Crabmeat Frittata:

1 cup heavy cream
4 whole eggs
Salt and freshly ground pepper
1 cup crabmeat
2 tablespoons unsalted butter
Place all ingredients except crabmeat and butter in a mixing bowl and beat vigorously. Add crabmeat and mix well. Heat butter in a large ovenproof skillet. When hot, pour in the egg mixture. Reduce heat and cook until bottom is set, then place under broiler for 30 to 60 seconds to finish cooking. When cool, cut into 10 pieces.

For the Nutmeg Foam:

1 cup heavy cream (whipped)
1/2 teaspoon nutmeg
Salt and pepper
Refrigerate a large mixing bowl for 10 minutes prior to making foam. Add heavy cream and nutmeg to cold bowl and season well with salt and pepper. Beat mixture for 2 or 3 minutes. Refrigerate until ready to serve.

To Serve: Reheat soup and adjust seasoning. Place a piece of frittata in each serving bowl or coffee cup; pour hot soup on top until three-quarters full, then spoon on a dollop of nutmeg foam and serve immediately. Serves 10


 

Food Editor Carole Kotkin is a Miami-based writer, cooking instructor and consultant. She recently co-authored Mmmiami – Tempting Tropical Tastes for Home Cooks Everywhere. Wine News BuyLine Panelist Fred Tasker writes a weekly syndicated wine column for The Miami Herald.

Courtesy The Wine News

 

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