This week Tony Astle didn’t dine out, but rather is telling the story of his own culinary endeavours.  

At the height of its success in the 1980s, Tony and Beth Astle owned and operated Antoine’s, a Parnell-based restaurant that was booked out months in advance.  

‘Let Them Eat Tripe’ tells the story of Antoine’s, and Tony joined Kerre Woodham for a chat about the recently released book. 

LISTEN ABOVE 

 Recipe of the Week: Cream of Asparagus Soup 

4 Portions 



Ingredients:  
450 g fresh asparagus 
700 ml chicken or vegetable stock 
120 g potato, diced peeled 
50 g onion, diced 
5 cloves garlic, crushed 
55 g butter 
1 tsp lemon juice 
salt and pepper 
170 ml cream  
extra blanched asparagus to garnish 

  

Method:  
Melt the butter in a saucepan. Add the diced potato, onion, and crushed garlic. Sweat together without colour for 3 minutes.  
Add the stock and cook the ingredients until the potato is cooked through. Approximately 12 minutes.  
Add the asparagus (chopped) and continue cooking until the asparagus is just done.  
Puree. For a refined soup strain, using some force. For a rustic soup, do not strain.  
In a clean pan, add the soup. Heat. Add the cream. Check seasoning and adjust.  
Finish with lemon juice.   

  

Plating:  

Portion the soup. Top with a swirl of fresh cream and some sliced asparagus or asparagus tips. Eat and enjoy.  

Note:  

Do not overcook the asparagus, otherwise your soup will lose its fresh green colour. 

This week Tony Astle didn’t dine out, but rather is telling the story of his own culinary endeavours. &nbsp;
At the height of its success in the 1980s, Tony and Beth Astle owned and operated Antoine’s, a Parnell-based restaurant that was booked out months in advance. &nbsp;
‘Let Them Eat Tripe’ tells the story of Antoine’s, and Tony joined Kerre Woodham for a chat about the recently released book.&nbsp;
LISTEN ABOVE&nbsp;
&nbsp;
<h2>Recipe of the Week: Cream of Asparagus Soup&nbsp;</h2>
4 Portions&nbsp;

Ingredients: &nbsp;
<ul>
<li>450 g fresh asparagus&nbsp;</li>
<li>700 ml chicken or vegetable stock&nbsp;</li>
<li>120 g potato, diced peeled&nbsp;</li>
<li>50 g onion, diced&nbsp;</li>
<li>5 cloves garlic, crushed&nbsp;</li>
<li>55 g butter&nbsp;</li>
<li>1 tsp lemon juice&nbsp;</li>
<li>salt and pepper&nbsp;</li>
<li>170 ml cream &nbsp;</li>
<li>extra blanched asparagus to garnish&nbsp;</li>
</ul>
&nbsp;&nbsp;
Method: &nbsp;
<ol>
<li>Melt the butter in a saucepan. Add the diced potato, onion, and crushed garlic. Sweat together without colour for 3 minutes. &nbsp;</li>
<li>Add the stock and cook the ingredients until the potato is cooked through. Approximately 12 minutes. &nbsp;</li>
<li>Add the asparagus (chopped) and continue cooking until the asparagus is just done. &nbsp;</li>
<li>Puree. For a refined soup strain, using some force. For a rustic soup, do not strain. &nbsp;</li>
<li>In a clean pan, add the soup. Heat. Add the cream. Check seasoning and adjust. &nbsp;</li>
<li>Finish with lemon juice. &nbsp;&nbsp;</li>
</ol>
&nbsp;&nbsp;
Plating: &nbsp;
Portion the soup. Top with a swirl of fresh cream and some sliced asparagus or asparagus tips. Eat and enjoy. &nbsp;
Note: &nbsp;
Do not overcook the asparagus, otherwise your soup will lose its fresh green colour.&nbsp;

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 

He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 
He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into his the good and the bad of dining experiences both around New Zealand and internationally.

Where I Ate Last with Tony Astle

Where I Ate Last with Tony Astle: 'Let Them Eat Tripe' - Tony Astle discusses the story of Antoine's

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/fdb47559-9864-4f0c-9942-b20c01888092/transcript

Advertisement