Thursday, May 23, 2013
Bite with Belkys: Asparagus bisque from Wild Sea Oyster Bar & Grille at the Riverside Hotel
Soup and salad can be just the right meal if you're looking for something light to eat. A South Florida chef showing us how to make one of his best sellers. Time to grab a Bite with Belkys.
The Chef: Toby Joseph
The Restaurant: Wild Sea Oyster Bar & Grille (Riverside Hotel)
The Dish: Grilled Asparagus Bisque with Jumbo Lump Crab
24 jumbo asparagus (discard the bottom 2 inches of the stem)
2 large leeks, chopped
1 small shallot, diced
2 Tbs of olive oil
1/4 cup of white wine
6 sprigs of thyme
1/4 cup of potato, peeled and diced
1 quart of chicken stock
1 cup of heavy cream
4 slices of french baguette
1 bunch of black watercress
1 oz of jumbo lump crab
Method of Preparation:
-First, cut the tips off the asparagus and save it for later use. Then, cut the middle part of the stem into small pieces and disregard the bottom part.
-Next, dice the leeks and shallots and sauté in a little olive oil.
-Now, toss in the asparagus and let it cook for a few minutes.
-Then pour in white wine and add the asparagus tips. Once the asparagus tips are cooked, take them out and put them to the side.
-After, add a few sprigs of thyme and diced potato.
-Next, pour in chicken stock and heavy cream.
-Finish by removing the thyme and blending the soup until it is nice and creamy.
Serve the soup in a bowl. On a side dish, place a slice of baked baguette, some watercress, the grilled asparagus tips and jumbo lump crab meat.
Serving Suggestion: White Wine
Take a copy of the recipe to the restaurant and receive a complimentary cocktail with the purchase of an entree. (Valid through June 15, 2013).
Wild Sea Oyster Bar and Grille
620 East Las Olas Blvd.
Fort Lauderdale, FL 33301