The Chef: Toby JosephThe 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, chopped1 small shallot, diced2 Tbs of olive oil1/4 cup of white wine6 sprigs of thyme1/4 cup of potato, peeled and diced1 quart of chicken stock1 cup of heavy cream4 slices of french baguette1 bunch of black watercress1 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.

To Plate:

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

Serves: 4


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 GrilleRiverside Hotel620 East Las Olas Blvd.Fort Lauderdale, FL

Join our Newsletter for the latest news right to your inbox