NEW ARAGON CUISINE RECIPES ~Nº 1~

"Capuccino" Asparagus Cream from Jacetania Served with "el Burgo" Cheese Garlic Toast

The origin of this Soup come from one of my travels around the wonderful Jacetania where I had the opportunity to taste the great Asparagus that are grown there.
This Capuccino style Soup, joined with by the intense flavor of "el Burgo" Cheese and one of the stunning White Wines elaborated there, will bring you one of the most intimate meals.

Ingredients for 2 people:
Soup
Jacetania Green Asparagus............... 2 portions
White Chicken Stock........................... 1 cup
Liquid Cream.................................... 1/2 cup

Toast
Garlic clove....................................... 1 pcs
Low Aragon Olive Oil....................... 1 tea spoon
"el Burgo" Cheese........................... 150 grm
Rustic bread…................................. 2 slices

Recipe:
Boil until soft the Asparagus with the Chicken Stock and add the Cream. Season with Salt, crushed Black Pepper and blend the Soup. Strain and serve hot.

Toast both sides of the bread and brush a little Olive Oil with Garlic. Spread now the Cheese over the toast and serve them with the Soup.

Mix some pre-cooked Asparagus tips with the Soup and add a spoon of whipped Cream on top to create the Capuccino effect.

This Soup served with a White Wine from Calatayud is the best way to enrich these traditional flavors.

··· with my best flavors ···
Cesar Liesa

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