Asparagus Bisque

Asparagus Bisque


Culinary Tools:

  • Chef’s Note
  • Bamboo Cutting Board
  • 6-quart Dutch Oven with Cover
  • Xtractor™
  • 8-inch Gourmet Skillet

Bisque Ingredients:

  • 1 tablespoon olive oil
  • 4 pounds asparagus, chopped
  • 2 teaspoons garlic, chopped
  • 1 tablespoon chicken base
  • 4 cups water
  • 2 cups heavy cream
  • 6 teaspoons low-fat sour cream (garnish)

Roux Ingredients:

  • 2 ounces butter (½ stick)
  • ½ cup flour

Bisque Procedure:

  1. In the 6-quart Dutch Oven, preheat olive oil at high heat for about 4 minutes or until oil is very hot.
  2. Reduce temperature to medium, add asparagus and garlic, and stir constantly until asparagus are soft (in about 3 to 4 minutes). Set aside 6 asparagus for garnishing.
  3. Process remaining asparagus thru the Xtractor™ to get 3 cups juice. Also set aside ½ cup pulp to thicken the bisque.
  4. In the same Dutch Oven, add 4 cups water. Cover with the Redy-cook® valve open and bring to a boil at high heat (in about 4 minutes). Add chicken base and stir until dissolved.
  5. Add heavy cream, 3 cups asparagus juice and ½ cup asparagus pulp. Mix well and bring to a boil (in about 1½ minutes).
  6. Add roux and stir well to thicken bisque even more. Cook at low heat for other 4 or 5 minutes.
  7. Serve hot and garnish each bowl with one of the asparagus you set aside and a teaspoon sour cream.

Roux Procedure:

  1. In the 8-inch Skillet, add butter and melt at medium heat.
  2. Add flour; stir constantly until you get a smooth mixture.

CHEF’S NOTE: You may adjust the quantity of asparagus pulp, depending on how thick you like the bisque.