Chilled Eden Garden Farms' Asparagus Soup w/ Osetra Caviar, Crème Fraiche & Champagne Bubbles

Recipe Courtesy of Chef Robert Halpern, Marigold Kitchen

Ingredients: 
For the Soup:
2 bunches Eden Garden Farms’ Asparagus
1 cup Potato Puree
Veg Stock to taste
Salt and Pepper to taste
Remove fibrous ends of asparagus. Blanch asparagus about 90 seconds until bright green, then shock in ice water.
Puree asparagus with ice water to achieve a smooth asparagus puree.
Slowly whisk asparagus puree, potato puree, adding vegetable stock until desired consistency.
Season to taste.

For the Champagne Bubbles:
1 bottle dry champagne (750 ml)
¼ cup sugar
Dash of salt
Soy lecithin powder

Directions:

Soup:

1. Remove fibrous ends of asparagus.
2. Blanch asparagus about 90 seconds until bright green
3. Shock in ice water.
4. Puree asparagus with ice water to achieve a smooth asparagus puree.
5. Slowly whisk asparagus puree, potato puree, adding vegetable stock until desired consistency.
6. Season to taste.

Champagne Bubbles:

1. Slowly simmer champagne over low heat until foam has subsided and alcohol has evaporated, about 15 minutes.
2. Add sugar and salt whisking until dissolved.
3. Remove from heat and allow to cool.
4. Measure liquid and add 1% of volume in soy lecithin.
5. Aerate using electric immersion blender.
6. To serve:
7. Ladle soup into bowl.
8. Dollop crème fraiche off center in bowl. Top with caviar and garnish with champagne bubbles.