Asparagus Soup with Asparagus Flan
and Parmesan Crisp

By Executive Chef / Owner Jone Kane - Kane's Restaurant, Grass Valley, California

Made with:
Bonewerks CulinArte' Chicken Glace

Serves 4

Soup Base Ingredients:
1 lb.
Bonewerks CulinArte' Chicken Glace
4 cups Water
1 cup Leek (diced)
1 cup Carrot (diced)
1 cup Celery (diced)
1 tbls. Salt
2 lb. Asparagus (cut into 1"pieces)

Place ingredients into stock pot and simmer 30 minutes. Place in blender, puree and adjust seasoning.

Asparagus Flan Ingredients:
3 whlole Asparagus
2 whlole Eggs
1 cup Cream (manufacturing)
2 tbls Parmesan cheese (finely grated)
TT Salt and Whole Pepper
4 (3")  Ramekins
1 tbls. Butter (whole, cold)

Seam asparagus spears for 6 - 8 minutes until cooked well. Place in blender with cream and pulse 30 seconds. Add eggs, cheese and season with salt and pepper. Pulse 30 seconds. Rub each ramekin with butter and pour flan mixture into each ramekin. Bake flan in water bath at 350° for 10 - 12 minutes. Set aside and keep warm.

Parmesan Crisp Ingredients:
2 cups Parmesan Cheese (grated)

Using a 1/2 sheet pan cover with a silpat or parchment paper. Make 4 equal separate piles of cheese with bottom of spoon pinch out cheese to make 4 even 5 inch disk. Place in oven at 375° for 8 minutes until cheese has melted completely. Let cool, remove from sheet pan- set aside for use.

To Assemble:
Turn ramekin upside down and place into center of soup bowl. Ladle soup around flan. Place Parmesan crisp into flan standing upright.

Other Great Related Links:
The Bonewerks CulinArte' Method of Composed Soups

Cooking with Wild Mushrooms

Executive Chef John Kane Bio

Bonewerks CulinArte'

Lundberg Family Farms


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