Classic Persian Asparagus Potage (Petazh-e Marchobe)
"Indulge in an elegant, emerald-hued masterpiece that blends the delicate grace of Persian flavors with the sophisticated techniques of a classic French cream soup."
Instructions
Melt the butter in a saucepan over medium heat. Add the rice flour and cook, stirring constantly, until lightly golden and fragrant, creating a smooth roux.
Gradually whisk in the beef stock, a little at a time, stirring continuously to prevent lumps, until the mixture is smooth and slightly thickened.
In a separate pot, boil the chopped asparagus with 1–2 cups of water and a pinch of salt until very tender. Purée until completely smooth or pass through a fine sieve.
Warm the milk separately, then combine it with the asparagus purée. Add this mixture to the soup base and bring to a gentle boil, stirring frequently, until the potage thickens slightly.
In a bowl, beat the egg yolks with a small pinch of salt. Temper them by slowly whisking in a ladle of hot soup, then gently stir the mixture back into the pot over low heat.
Allow the soup to reach just one gentle boil, then immediately remove from heat. Transfer to a serving tureen and drizzle the cream over the top.
Optionally, garnish with separately cooked asparagus tips before serving.