Dring the COVID19 era, the restaurants industry was hit by one of the most violent crisis of its history. For more than two months and without any prior warning, restaurants owners were forced to shut their doors to the public.
If some of them decided to close their ovens during confinement, others reinvented their menus to offer take away meals, created gift certificates, packaged picnic baskets to go and came up with other solutions to keep the business running. Confinement pushed away their clientele but many decided to support them and to thank you for your support, renowned chefs of the region are offering you during the month of June a recipe from their menu to do in the comfort of your home. Enjoy.
When you land on the home page of their website, the owners Marmite were clear; they will not let fear take over and they will adapt to this crisis.
When you land on the home page of their website, the owners of Marmite were clear; they will not let fear take over and they will adapt to this crisis.
They have created a delicious menu to go that complies with the security rules promoted by the CDC concerning Covid19.
To go above and beyond reinventing their restaurants, they also insisted on helping out people of the world of restauration who was put on pause in this crisis by offering them an additional 20% off any orders on their website.
They kindly wanted to share an easy to do at home recipe while waiting for everything to get back to normal and have chosen a generous and comforting recipe, just like they are.
Asparagus Soup (4-6 persons)
1 Leek white, washed and cut into small pieces
1 Yellow Onion, peeled and cut into small pieces
1 Shallot, peeled and cut into small pieces
2 TB Unsalted Butter
1 small New Potato (about 4oz) washed and cut into small pieces
1 lb fresh Asparagus, washed, snapped and cut into small pieces
8 cups Chicken Stock (homemade if possible)
1/4 cup Crème Fraîche
Sea Salt and freshly ground White Pepper to taste
Chef’s note :
In a heavy bottomed non aluminum pan, cook the leek onion and shallot in the unsalted butter over low heat until translucent and ‘relaxed’ (about 12 minutes). Try not to get brown coloring on the vegetables. A little is OK.
Add the potato and the stock. Raise the heat and bring to a boil. Reduce heat and gently simmer until the potato is soft. Break the Asparagus spears until they snap apart. The spear from the tip to the break will be tender enough to use. The spear from the break to the end is too tough and fibrous to use. Only use the tender side in the soup. When the potato is soft add the Asparagus (tender sides) and simmer until just done (about 5 minutes).
Purée the soup in a blender until smooth. Salt and Pepper to taste. Though it will probably taste delicious without any seasoning the salt will wake up the savory flavor of the Chicken Stock and the seasoned Soup will taste even better! Garnish with a dollop of the Crème Fraiche.
The Soup will taste creamy but there is no Cream in it! Like magic! A robust Vegetable Stock can be substituted for the Chicken Stock to make it vegetarian and Extra Virgin Olive Oil can be substituted for the Butter to make it vegan!
To buy the chicken or vegetable home made broth or order from their take away menu, visit marmiteseattle.com.