Cold White Asparagus and Yuzu Soup With Crab Salad and Bay Leaf Salt Recipe

Name: Cold White Asparagus and Yuzu Soup With Crab Salad and Bay Leaf Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound (1 stick) unsalted butter; 2 large heads garlic, broken into cloves do not peel; 1 leek, pale green and white parts only, sliced; 3 shallots, peeled and halved; 1 bay leaf; 10 green peppercorns; 2 tablespoons olive oil; 2 cups thinly sliced white asparagus (about 1 pound, trimmed); 1 leek, white part only, thinly sliced; 1 lemon grass stalk, trimmed and cut into 4 pieces; 1 cup whole milk; 1/4 vanilla bean, split and scraped; 2 tablespoons yuzu juice available at Japanese markets, fresh Meyer lemon juice or fresh lime juice, more to taste; Sea salt; freshly ground black pepper; Crab salad (see recipe); Bay leaf salt (see recipe)

Servings: persons

1/4 pound (1 stick) unsalted butter
2 large heads garlic, broken into cloves do not peel
1 leek, pale green and white parts only, sliced
3 shallots, peeled and halved
1 bay leaf
10 green peppercorns
2 tablespoons olive oil
2 cups thinly sliced white asparagus (about 1 pound, trimmed)
1 leek, white part only, thinly sliced
1 lemon grass stalk, trimmed and cut into 4 pieces
1 cup whole milk
1/4 vanilla bean, split and scraped
2 tablespoons yuzu juice available at Japanese markets, fresh Meyer lemon juice or fresh lime juice, more to taste
Sea salt
freshly ground black pepper
Crab salad (see recipe)
Bay leaf salt (see recipe)

1
At least 1 day before serving, make stock: Melt butter in a pot over medium-high heat.
2
Add remaining ingredients and cook, stirring occasionally, 5 minutes; reduce heat as needed to prevent browning.
3
Add 1 1/2 quarts (6 cups) water and simmer, uncovered, 30 minutes.
4
Turn off heat and let cool, then refrigerate, covered, overnight.
5
Then strain, discarding vegetables and spices.
6
To make soup, heat olive oil in a pot over medium-high heat.
7
Add asparagus and leek and cook 10 minutes, covered, stirring often and reducing heat as needed to prevent browning.
8
Add garlic stock and lemon grass, bring to a simmer, and cook 30 minutes.
9
Remove lemon grass, add milk and vanilla scrapings, and blend in a blender or with an immersion blender for two minutes at high speed.
10
Add yuzu juice and salt and pepper to taste.
11
Strain and refrigerate until very cold.
12
Taste before serving; adjust seasonings if needed.
13
To serve, divide crab salad among six chilled bowls.
14
At the table, pour cold asparagus soup around salad.
15
Sprinkle with bay leaf salt.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 pound (1 stick) unsalted butter, 2 large heads garlic, broken into cloves do not peel, 1 leek, pale green and white parts only, sliced, 3 shallots, peeled and halved, and more.

Yes, Cold White Asparagus and Yuzu Soup With Crab Salad and Bay Leaf Salt falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold White Asparagus and Yuzu Soup With Crab Salad and Bay Leaf Salt

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