COLD WHITE ASPARAGUS AND YUZU SOUP WITH CRAB SALAD AND BAY LEAF SALT

Cold White Asparagus and Yuzu Soup With Crab Salad and Bay Leaf Salt image

Provided by Julia Moskin

Categories dinner, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1/4 pound (1 stick) unsalted butter
2 large heads garlic, broken into cloves do not peel
1 leek, pale green and white parts only, sliced
3 shallots, peeled and halved
1 bay leaf
10 green peppercorns
2 tablespoons olive oil
2 cups thinly sliced white asparagus (about 1 pound, trimmed)
1 leek, white part only, thinly sliced
1 lemon grass stalk, trimmed and cut into 4 pieces
1 cup whole milk
1/4 vanilla bean, split and scraped
2 tablespoons yuzu juice available at Japanese markets, fresh Meyer lemon juice or fresh lime juice, more to taste
Sea salt
freshly ground black pepper
Crab salad (see recipe)
Bay leaf salt (see recipe)

Steps:

At least 1 day before serving, make stock: Melt butter in a pot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, 5 minutes; reduce heat as needed to prevent browning. Add 1 1/2 quarts (6 cups) water and simmer, uncovered, 30 minutes. Turn off heat and let cool, then refrigerate, covered, overnight. Then strain, discarding vegetables and spices.
To make soup, heat olive oil in a pot over medium-high heat. Add asparagus and leek and cook 10 minutes, covered, stirring often and reducing heat as needed to prevent browning. Add garlic stock and lemon grass, bring to a simmer, and cook 30 minutes.
Remove lemon grass, add milk and vanilla scrapings, and blend in a blender or with an immersion blender for two minutes at high speed. Add yuzu juice and salt and pepper to taste. Strain and refrigerate until very cold. Taste before serving; adjust seasonings if needed.
To serve, divide crab salad among six chilled bowls. At the table, pour cold asparagus soup around salad. Sprinkle with bay leaf salt.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 22 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 866 milligrams, Sugar 11 grams, TransFat 1 gram