blame it on the a-a-a-asparagus
Chilled Lavender Asparagus Soup w/Sumac Whipped Cream
Recipe after the jump
Buy this:
(1) lb. asparagus…..8
(1) Culton Organics onion…..2.5
(1) qt. raw milk…..4.5
(2) oz. sumac…..4
(1) jar Brooklyn Brine pickled lavender asparagus…..9
(1) bunch Green Aisle-grown lavender…..1
Total…..29
For this special price:
…..26
Then do this:
FOR THE CREAM: Put a metal bowl in the freezer to chill for at least 15 minutes. / In a dry skillet, toast 2 tbsp. of sumac over low heat until fragrant, approximately 5 minutes. Allow to cool and grind in a spice mill into a fine powder. Reserve. / Using a small spoon, scoop the cold cream off the top of the raw milk. Add a splash of the brine from the jar of Brooklyn Brine pickled lavender asparagus and whip until thick and fluffy with a mixer or–God love ya–by hand. Season with salt pepper and a pinch of sumac. Chill.
FOR THE SOUP: Coat the bottom of a deep pot with olive oil over medium heat. / Half the onion and cut into quarter-inch slices. Add the sliced onion to the hot oil. Season with salt, pepper and sumac and saute until caramelized. Deglaze with a splash of pickle brine. Allow to cook completely. / Meanwhile, chop the asparagus in half. Bring a pot of water to a boil. Salt it and add the asparagus to blanch, 3 minutes. Remove asparagus from pot and shock with cold water to set color. / In a blender combine blanched asparagus, caramelized onions, milk and fresh lavender. Blend until desired consistency. Season with salt and pepper. Chill.
ASSEMBLY: Pout desired amount of soup into a chilled bowl. Float a dollop of sumac whipped cream on top. Garnish with two spears of Brooklyn Brine pickled lavender asparagus.
