Green bean icy soup and AOP Fourme d’AMBERT - Fromage AOP Fourme d'Ambert
- Bake the green vegetables and the asparagus tails à l’anglaise, which means in a large volume of boiling water, then cool them in iced water.
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Cooking tools:
- Stove
- Pot
- Blender
- Fine-mesh sieve
- Mixing bowl
- Slotted spoon
- Chef's knife
- Cutting board
- Parchment paper
- Oven
- Baking sheet
- Measuring cup
- Kitchen scale
- Serving bowl
- Spoon
Ingredients
- 125 of Fourme d’AMBERT
- 700 g of green bean
- 150g of snow peas
- 1 spring onion
- 12 wild asparagus
- 2 dl vegetable broth
- Salt
- pepper
- 8 breadsticks
- 1 Chioggia beetroot
- 1 purple carott
- Pea sprouts Mushrooms Enoki
- Espelette pepper
- Sesame seeds
- Wasabi
- Extra virgin olive oil
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