Chakra's Orange-Scented Asparagus Soup & Salad - Soup

1 lb. white asparagus1 quart water1 quart chicken broth1 sprig thyme1 bay leaf1 pint heavy cream1 orange 1tsp. flour2 tsp. butter (cold) nutmegsalt

*For the soup, cut the white asparagus into 1-inch pieces and place in soup pot. *Add water, chicken broth, thyme, and bay leaf. *Bring to a boil over medium heat and then simmer until liquid is reduced to under half of the liquid (about 3/4 of a quart). *Take the soup off the stove and let rest with the asparagus for 15 minutes. *Then strain the soup into a sauce or soup pot. *Add heavy cream and juice of half an orange. *In a small bowl, mix flour and cold butter with a fork or hands until fully incorporated. *Bring soup to a boil and add the flour-butter mixture with a whisk. *Boil for 5 minutes while whisking. (This will thicken the soup.) *Grate nutmeg and orange zest on a micro-plane blade and add to soup to taste. *Add salt and pepper to taste, as well.


1 lb. jumbo green asparagus1 orange3 Tbsp. olive oil1Tbsp. lemon oil2 Tbsp. honey vinegar1/2 bunch chervil2 sprigs parsleysalt, pepper1 cup of young salad greens (mesclun salad)

*For the salad, while peeling the green aspar agus, bring a large soup pot with salted water to boil. *Blanch the peeled asparagus for just 40 second*Chock the asparagus in salted ice water. (Asparagus needs to be almost raw.) *Cut 1 inch off the ends of each stalk. *Use a peeler to cut thin slices of asparagus and put into a mixing bowl. *Add little salt and pepper to taste. *Next, add orange zest to taste as well as the juice of half an orange. *Add the oils and vinegar. Mix gently. Add the leaves of parsley, chervil, and the mesclun greens. *Taste and season, if necessary. Serve the soup in an espresso or coffee cup and the salad on a plate next to it.

Chakra Restaurant144 W. Route 4 (Eastbound) Paramus, NJ