Served as starter. Non-vegetarian dish.

Canadian

2 cups Asparagus, trimmed,peeled if thick and cut in pieces

1/4 cup Potatoes, peeled and diced about 1/2 the size of the Asparagus pieces so the cooking time is equal

1/8 cup Shallots, peeled and finely diced

1 teaspoon Garlic, peeled and finely diced

2 bunches Watercress

6 cups Chicken Stock

1/2 bunch Tarragon

1 Tablespoon Butter

1 cup 35% Cream (heavy)

Salt and Pepper

Chervil (to garnish) (optional)

Over medium heat, sweat the shallots and garlic in butter in a pot. Once the shallots are translucent add the potato, asparagus and tarragon. After a minute, add the chicken stock and bring to a simmer. Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer. Place back in pot and bring to a boil. Since watercress is a little bitter, add it gradually puree and taste. Repeat until it suits you. Add the cream and season with salt and pepper to taste. Garnish with chervil.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4

You may also be interested in ...