Spring Suits Her
Recipe by Sevda Dimitrova
Ingredients:
1 kg white fresh asparagus;
400g celery;
500g potatoes;
250g green apples;
1 leek (white part only);
200g onion;
3 cloves of garlic;
1l milk;
500ml cream;
1.5l vegetable broth;
2 tbsp sugar;
Ariston Blood Orange Infused Olive Oil Extra Virgin;
Salt;
White pepper;
When plating:
Blanched green asparagus;
Nasturtium flower;
Blue conflower;
Aristeon Orange Infused Extra Virgin Olive Oil;
Beetroot fresh juice;
Beetroot cream;
Directions
Remove the outermost layer of the asparagus and apples using a squirrel, whereas place the peels into the vegetable broth. Add the onion peels and the green leeks to the broth too.
Remove the outermost layer of the asparagus and apples using a squirrel, whereas place the peels into the vegetable broth. Add the onion peels and the green leeks to the broth too. Cut the peeled vegetables in large cubes and briefly saute them in the Ariston Blood Orange Infused Olive Oil Extra Virgin, specifically taking care of keeping the color unchanged. Add sugar, reduce the heat and stir until the sugar melts down completely. Add the cream and the milk. Cut part from the baking paper into a circle shape in the diameter of the pan, making a small hole in the middle and place it on the vegetables. Leave the soup on low heat for around 45-50 minutes or till it is almost free from liquid.
Then mix the soup with the vegetable broth. If you like it more thick, do not add the enitre broth. Complete the taste adding the salt and white pepper.
When serving, place a few slides of blanched green asparagus, drops of beetroot fresh juice, beetroot cream, blue conflower and fresh nasturtium flower. Finish with generous amount of Ariston Blood Orange Infused Olive Oil Extra Virgin, which will spread its aroma within the soup and make it a real culinary masterpiece.