Cream of asparagus soup is one of the classics of European cuisine. Heiko shows you his exquisite interpretation for which he combines different textures. He prepares an asparagus chartreuse with boiled green asparagus and combines it with a creamy soup made of asparagus stock and Oldenburger cream. For an extraordinary foamy texture, he serves it from a whipping siphon. Crispy croutons and bright green herb oil provide the perfect topping. A must-try!
Combine the port wine, Noilly Prat and white wine in a pot and reduce the mixture somewhat by heating. Add the asparagus stock and Oldenburger Whipping Cream, bring to a boil once, then add salt and lemon juice to taste. Pour the hot soup into a 500 ml iSi siphon. Attach one cartridge, shake well and keep warm.
Fill a tall, narrow ring mould with the mashed potatoes. Remove the mould and arrange the green asparagus spears upright around the potatoes, gently pressing them inward. Heat the chartreuse in the oven at 80°C, then transfer it to a plate and distribute green asparagus cubes on top. Spray on hot asparagus soup from the iSi charger, dribble on lovage oil, and finish by scattering croutons on top.