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1
To make the soup, begin by cutting the onion, and slowly cook it in a copper pot with some olive oil.
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2
Add the crushed garlic cloves and cook for 2 minutes.
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3
Add 1/2 of the chicken broth and cook onions until they are transparent.
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4
Add the remaining broth and the steamed, peeled, and quartered potatoes, and let simmer over low heat for 10 minutes.
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5
Boil the asparagus in salted water for 2 minutes.
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6
Add the cooked asparagus to the potato and onion mixture.
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7
Blend mixture in a food processor until smooth, strain through a chinois or cheesecloth, set aside and keep warm.
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8
To prepare the foam, steam the leek and set aside.
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9
Saute the shallots and the onion with 1 tablespoons olive oil in a saucepan until translucent.
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10
Add the heavy cream and broth, and then add the leek and the asparagus.
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11
When everything is cooked sufficiently, approximately 10 minutes, put everything into the food processor.
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12
Blend until all of the ingredients are well pureed.
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13
Pass through the chinois several times until you have a perfectly creamy sauce.
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14
Let the mixture cool, and place into a siphon with a double charge of gas.
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15
This will help you create the foam.
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16
To serve, pour the warm velvet potato soup into large cappuccino cups.
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17
Use the siphon to create the foam top, like a real cappuccino.
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18
Finish with a drizzle of aged balsamic vinegar and extra virgin olive oil.
