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Chilled White Asparagus Soup With Tuna and Olive Tapenade and Brioche is the recipe that won Chef Leah Cohen her first Quickfire Challenge. For more recipes see Cook Like a Top Chef at Home White Asparagus Soup
2 tablespoons butter
2 shallots
2 bunches white asparagus, cut into 1-inch pieces
1/2 cup Swanson chicken broth
1/2 cup cream
1 lime
Pinch cayenne
Salt to taste
1. Heat up butter, add shallots and white asparagus. Sweat.
2. Add chicken broth and cook until tender.
3. Blend in a blender or food processor; pass through fine strainer.
4. Add cream and chill in ice bath.
5. Once soup is chilled, finish with salt, lime juice and cayenne.
Olive Tapenade
Nicoise olives, minced
3 tablespoons chives, minced
Juice of half a lemon, plus zest
1/4 cup olive oil
Brioche
Brioche bread loaf
Butter
Oil
Garlic
Thyme
1. Punch out a round piece of brioche about 2 inches thick.
2. Toast round piece of brioche in butter and oil.
3. Add garlic and thyme at the end.
4. Cook until crunchy.
Plating
1. Place white asparagus soup in a bowl.
2. Add round piece of brioche.
3. Put thin slice of tuna punched out with the same ring cutter as the brioche.
4. Plate a little tapenade on top of tuna, then lay another piece of punched out tuna on top, creating a sandwich.
5. Make a small salad of wild baby arugula, lemon juice and olive oil.
6. Place salad on top of tuna.
7. Sprinkle a little smoked paprika around the white asparagus soup for garnish.