Spring Soup
Spring Soup
Submitted by Chef Mike Kenat, Guest Chef
Soups and Breads
Ingredients
- 1 teaspoon Fustini’s Garlic olive oil
- 2 oz onion, charred, small dice
- 1 oz celery
- 2 oz leeks, charred, thinly sliced
- 1 oz Fustini’s Sicilian Lemon balsamic vinegar
- 4 oz asparagus, lightly grilled, small dice
- 4 oz peas
- 2 qt chicken stock
- 2 ea potatoes, sliced, grilled
- Kosher salt, to taste
- black pepper, to taste
- 1 oz celery, shaved
- 1 oz asparagus, shaved
- 1 teaspoon Fustini’s Meyer Lemon olive oil
- Kosher salt, to taste
- black pepper, to taste
Directions
- Gather all mise en place. In a small saucepan, heat up Fustini&rsquo,s Garlic olive oil and add onions, celery and leeks and begin to sweat. Cook for about a minute or two to extract flavor and add Fustini&rsquo,s Sicilian Lemon balsamic vinegar. Add chicken stock and potato and bring to a simmer. Simmer until potatoes are tender.
- Right before serving the soup, add peas, asparagus and season with salt and pepper. Divide portions into bowl. To garnish, mix in a bowl the celery and asparagus and toss with Meyer Lemon olive oil. Season with salt and pepper and place on top of soup, serve immediately.
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