APPETIZER: Smoked Vidalia Onion and Asparagus Soup
ENTREE: Grilled Lamb T-Bone
on a candied pecan smoke shiitake mushroom salad, parsnip purée and rosemary lamb demi-glace
DESSERT: Goat Cheese Caramel Pot de Crème
Smoked Vidalia Onion and Asparagus Soup:
1/2 pound butter
1/2 pound flour
6 medium Vidalia onions, quartered
and smoked for 1 hour
4 each fibs of celery, cut into
1-inch pieces
1 large carrot diced into small pieces
1 large leek cut into 1-inch pieces and
in half
25 each black peppercorns
1 Tbsp. coriander seeds
5 bay leaves
750 ml. sweet white wine (Reisling)
3/4 gallon milk
1/2 quart heavy cream – 40 percent
Salt and white pepper to taste
2 bunches of asparagus, remove tips
(save for garnish), blanch and cut
mid-section into 1-inch pieces
In a large stock pot melt the butter and slowly whisk in the flour. Cook the roux until a nutty aroma is acquired.
Add in the smoked Vidalia onions, celery, carrot and leeks, stirring constantly. Cook vegetables in the roux for about 5 minutes or until they become soft.
Stir in peppercorns, bay leaves and coriander seeds. Then, whisk in the wine first and cook for 2-3 minutes. Next, whisk in the milk, making sure there are no lumps in the soup.
Bring to a boil and then reduce to a simmer for approximately 45 minutes or until you can no longer taste the flour. Next, whisk in the heavy cream and
season with salt and white pepper to taste.
Taste and re-season if necessary. Remove from stove and let partially cool.
In a blender, puree the soup with blanched mid-sections of asparagus and drain through a china cap.
Serve hot by heating the soup in a sauce pan over medium-high heat. Bring to a boil and then remove from heat. Garnish with warm or hot asparagus tips.
Yields: approximately 1 gallon
