We make a chicken broth that we reduce to spice it up a little. Then add fresh cream for smoothness and infuse the savory in this broth. Then we mix everything so that the taste of savory develops.
Add parsley puree for a nice pastel color and a reduction of orange juice for a slight acidity.
The green asparagus, they are blanched in boiling water for a few minutes to keep the crunchiness, then they are cut into slices on the 3/4 leaving the end of the asparagus which is not edible.
We put the soup in a pretty deep plate, we place the asparagus slices on it. It is tasted hot or warm in summer.
Listen again to the program devoted to green asparagus from this morning below in the company of Julien Binz, the Michelin-starred chef of the Julien Binz restaurant in Ammerschwihr