Cold White Asparagus and Yuzu Soup With Crab Salad and Bay Leaf Salt

Preparation

1. For the Garlic Stock

   1. Step 1

      At least 1 day before serving, make stock: Melt butter in a pot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, 5 minutes; reduce heat as needed to prevent browning. Add 1½ quarts (6 cups) water and simmer, uncovered, 30 minutes. Turn off heat and let cool, then refrigerate, covered, overnight. Then strain, discarding vegetables and spices.

   2. Step 2

      To make soup, heat olive oil in a pot over medium-high heat. Add asparagus and leek and cook 10 minutes, covered, stirring often and reducing heat as needed to prevent browning. Add garlic stock and lemon grass, bring to a simmer, and cook 30 minutes.

   3. Step 3

      Remove lemon grass, add milk and vanilla scrapings, and blend in a blender or with an immersion blender for two minutes at high speed. Add yuzu juice and salt and pepper to taste. Strain and refrigerate until very cold. Taste before serving; adjust seasonings if needed.

   4. Step 4

      To serve, divide crab salad among six chilled bowls. At the table, pour cold asparagus soup around salad. Sprinkle with bay leaf salt.