For Mother's Day (early in May) my lovely next door neighbour (daughter) bought me a rather unusual book, Eating with Emperors by Jake Smith. It is really quite beautiful with a regal dark blue and gold flocked cover. It is a combination of historic photos and menus splashed with recipes. It is intriguing and every time I walked past my buffet (it hadn't made it up onto the bookshelf yet and was looking strongly random) I would flick aimlessly through it, reading little snippets. I walked by it that many times I thought it was time to cook something from it before I put it away.
The last recipe is this Asparagus Soup from the menu of the Shah of Iran for his guest Prince Bertil of Sweden (2 December 1970).
|Imperial Palace Garden Lunch Tehran|
Asparagus has looked so wonderful lately (I am addicted to the stuff), what a perfect inclusion for Belleau Kitchen's May Random Recipes Challenge - "First and Last". So I made both.
This is the last recipe first ;
500gms fresh asparagus - chopped and blanched
2 tablespoons butter
1 large onion, chopped
2 tablespoons corn flour
Salt and pepper
11/2 cups of chicken stock
11/2 cups cream
2 tablespoons sherry
- Melt butter in a saucepan and add onion salt and pepper.
- Saute until onions are transparent, slowly stir through corn flour
- Gradually add chicken stock and bring mixture to the boil
- Add asparagus for a minute or two (depending on thickness)
- Remove from heat and allow to cool
- Once cooled puree in a blender
- Slowly reheat the pureed mixture in a saucepan and add cream and sherry.