Directions

• Step 1 Asparagus cream soup – Remove the lower part of the asparagus and cook a broth (about 300 ml of water) from this ” leftover “.
• Step 2 Season remaining asparagus with oil and salt and grill (or cook in a pan until nice and dark).
• Step 3 Cool as quickly as possible (for example, on a cold tray previously placed in the freezer).
• Step 4 Puree with the asparagus broth and seed oil until very smooth. (Keep elderflowers on hand for when the cream is warmed).
• Step 5 The ” transparent ” bisque – Mix the flour, butter, and a pinch of salt until a ” sand-like ” mixture is obtained.
• Step 6 Add 50 ml of very cold water and mix again.
• Step 7 Form a square-shaped loaf, cover, and let cool.
• Step 8 Measure the diameter of the serving dish for the soup.
• Step 9 Roll out shortcrust pastry to 2 mm thick and cut out to the desired diameter using a round plate, cup, or pasta cutter.
• Step 10 Punch more holes in the center of the cookie, depending on your taste – this is the “see-through” moment 🙂
• Step 11 Bake for 12 minutes at 170°C until golden brown.
• Step 12 The apple powder – cut the apple and beet into slices.
• Step 13 Dehydrate completely in the oven at 45 degrees and puree.
• Step 14 Labneh yogurt – put cotton cloth on a sieve and hang the whole thing over a bowl. Pour the yogurt in – a transparent whey will run through the cloth. Strain overnight in the refrigerator. (More time = thicker)
• Step 15 Remove from cloth and season with oil, salt, pepper, and lemon zest rub.
• Step 16 The spruce tips – Depending on the number of spruce tips, readjust the amount of brine.
• Step 17 Bring all the ingredients for the brine (150 ml water, 30 g apple cider vinegar, 15 g brown sugar, salt) to a boil and let cool to room temperature.
• Step 18 Put the spruce tips in it and let them ripen in the refrigerator for at least one day.
• Step 19 Arranging – First arrange the “see-through” cookie: place 5 dots of cream on the very edge of the cookie – these will be our “stops” to keep the cookie from sliding. Place the cookie on a cup (cream side down) and sprinkle with the apple powder.
• Step 20 Heat the soup and when hot, sprinkle in a few elderflowers to taste.
• Step 21 Pour the hot asparagus cream into the dish and add the bisque: With the right amount of cream, the bisque should only be 3 to 4 mm above the cream.
• Step 22 Garnish with the yogurt, spruce tip, a few slices of red radish, and some fresh elderflowers.