Ice cream and soup might be a bit of a shocking combination to most, but don’t fret! This parmesan and black pepper ice cream is deliciously savoury and pairs perfectly with in-season asparagus.
Asparagus soup with parmesan and black pepper ice cream
Serves 8
Ingredients:
Asparagus soup:
- 3 tbsp butter
- 2 tbsp extra virgin olive oil
- 2 small leeks, chopped & washed (white light green leaves only)
- 2 shallots, chopped fine
- ¾ lb yukon gold potatoes, diced
- 1 ½ lbs asparagus spears (reserve tips for garnish)
- 5 – 6 cups vegetable stock
- 1 lemon juiced
- salt & pepper to taste
Parmesan and black pepper ice cream:
- 2 cups 10% cream
- 2 cups shaved parmesan cheese
- 4 egg yolks
- ¼ tsp cracked black pepper
- pinch salt
Method:
Asparagus soup:
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 and blend in small batches until smooth. Strain out any chunks and season with salt and pepper.
Before serving, add fresh squeezed lemon juice and mix thoroughly.
Garnish with blanched sliced asparagus tips and a drizzle of extra virgin olive oil.
Parmesan and black pepper ice cream:
Heat 10% cream in a small saucepan. Add the shaved Parmesan and melt completely (be careful not to overheat 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.
Courtesy Corbin Tomaszeski
www.chefcorbininc.com
@ChefCorbin