Chilled White Asparagus Soup Wins Quickfire ChallengeCAMDEN, N.J., Nov 27, 2008 (BUSINESS WIRE) — Episode three of Bravo’s Top Chef: New York featured a soup-er
Quickfire Challenge that really stirred up the competition. Guest judge,
Grant Achatz — chef and owner of Alinea Restaurant in Chicago — threw
the cheftestants a curve ball when he changed the challenge mid-way
through the competition, asking them to create a soup using Swanson
broth and the ingredients they had on hand. Leah Cohen, a sous chef from
Scarsdale, NY, had no trouble thinking on her feet and bowled over the
judges with her Chilled White Asparagus Soup. This was Leah’s first
Quickfire Challenge win.
Chef Achatz was particularly impressed with Leah’s ability to create a
delicious soup with white asparagus, a challenging ingredient even for
experienced chefs. As a reward for winning the Swanson Quickfire
Challenge, Leah was granted immunity and will be safe from elimination
in the next show.
Swanson broth is a new sponsor of Top Chef: New York. “Top
Chef’s loyal audience is a great match with the Swanson broth
consumer that is confident in their cooking skills and likes to stretch
themselves in the kitchen,” said Chris McGown, Swanson Brand
Manager. “We’ll be featuring the winning and four additional recipes
developed for the Quickfire Challenge on the Swansonbroth.com website.
We congratulate Chef Cohen and all of this season’s Top Chef: New York
competitors and we celebrate their passion for great cooking.”
Tune in to Top Chef: New York every Wednesday at 10/9c on Bravo.
for additional recipes from the Swanson Quickfire Challenge.
Leah Cohen’s Chilled White Asparagus Soup with Brioche, Tuna and
High-resolution image is available upon request
White Asparagus Soup
2 bunches white asparagus, cut into 1 inch pieces 2 shallots 1/2
cup Swanson chicken broth 1/2 cup cream 1 lime pinch
cayenne salt to taste 2 tablespoons butter
1. Heat up butter, add shallots and white asparagus. Sweat. 2. Add
chicken broth and cook until tender. 3. Blend in a blender or
vitamix; pass through chinoise. 4. Add the cream and chill in ice
bath. 5. Once the soup is chilled, finish with salt, lime juice and
Nicoise olives, minced 3 tablespoons chives, minced juice of
half a lemon, plus zest 1/4 cup of olive oil
Brioche bread loaf butter oil garlic thyme
1. Punch out a round piece of brioche about 2 inches thick. 2.
Toast brioche in butter and oil. 3. Add garlic and thyme at the end. 4.
Cook until crunchy.
1. Place white asparagus soup in a bowl. 2. Add 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.
About Campbell Soup Company
Campbell Soup Company is a global manufacturer and marketer of high
quality foods and simple meals, including soup, baked snacks and
vegetable-based beverages. Founded in 1869, the company has a portfolio
of market-leading brands, including “Campbell’s,” “Swanson,” “Pepperidge
Farm,” “Arnott’s” and “V8.” For more information on the company, visit
Campbell’s website at www.campbellsoup.com.
SOURCE: Campbell Soup Company
Campbell Soup Company John Faulkner 856-342-3738 [email protected] or Hunter Public Relations Madhu Katta 212-679-6600 x278 [email protected]