Asparagus Velouté, Saint-Félicien, Toasted Rice
Claude Bosi is back with this recipe for Asparagus Velouté, Saint-Félicien, Toasted Rice. Claude is serving this as a cold soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Saucepan
- Blender
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Stove
- Instant-read thermometer
- Kitchen towel
- Mortar and pestle
- Pan
- Fine-mesh sieve
- Paper towel
- Microplane
- Measuring cup
- Spoon
- Ice bath
- Refrigerator
- Airtight container
- Pot
- Kitchen scale
- Peeler
- Serving bowl
- Spatula
Ingredients
- 500g white asparagus (for the velouté)
- 200g white asparagus (for the dice)
- 1 lemon
- 250ml whipping cream
- 200ml milk
- 360g blitzed Saint-Félicien
- 180g whipping cream
- 3 leaves gelatine
- 1 litre veg oil
- 25g black Canadian rice
- 250ml grapeseed oil
- 100g Carnaroli rice
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