Tuesday, March 4, 2014

Today @ Gardens


Gardens Spring Onion Soup

  • 4 spring onions (cleaned, with whites and greens separated)
  • 1 clove garlic
  • 2 Tablespoons butter
  • ¼ bottle dry white wine
  • ¼ cup dry vermouth
  • 3 cups  veg or chicken stock
  • 1 cup heavy cream
  • One Yukon Gold Potato
  • Tempura flour
  • Kosher Salt to taste

Thinly slice the  spring onions to approximately the same thickness, and sweat them in a large rondeau with butter over low heat, being careful not to caramelize the vegetables. Once the onions are almost translucent, add the sliced garlic and cook until tender. Deglaze with the Riesling and reduce until dry; add the vermouth and cook until almost dry; then, add the vegetable or chicken stock and bring to a boil. Once the soup boils, turn it down to a low simmer, add heavy cream and cook for 20 minutes.

While the onion soup is cooking, Bring a pot of salted water to a boil and blanch the spring onion tops for one minute, then add the parsley and cook for an additional 30 seconds. Remove the onion tops and parsley and plunge them in an ice bath until they are no longer hot. Cut thin on the bias, and then tempura, and fry. Set a side.


After the soup has simmered for 20 minutes, remove it from the heat. Working in small batches, put equal amounts of the liquid and the onions in the blender and blend until smooth. Pass it through a fine strainer.


To serve, place the fresh goat cheese into three small dots on the bottom of the plate, this will be used to hold the fried green onions, place the parisian potatoes neatly around the bowl. Bring the bowl of just the garnish to your guest, and using a tea pot pour in the soup slowly.