Asparagus bisque from Wild Sea Oyster Bar & Grille at the Riverside Hotel

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