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Dish type
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Everyday and easy
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  • Meat and poultry
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Crispy hen's egg and asparagus soup

by
Daniel Clifford
Crispy hen's egg and asparagus soup

PT1H

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Ingredients

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Crispy hen's egg recipe

Asparagus soup recipe

Asparagus purée recipe

To plate

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Equipment

  • Food processor or blender
  • Deep fat fryer
  • Japanese noodle mandolin slicer

Method

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1
To make the asparagus purée, blanch the trimmed asparagus in boiling salted water and drain
2
Heat the butter in a pan to make a beurre noisette. Boil the double cream and set aside. Blend the butter and cream in a food processor with the asparagus and spinach, then pass through a sieve and chill immediately
3
Now make the soup. Sweat the onion and garlic, then add the stock and bring to the boil. Add the asparagus and cook for a further 4 minutes. In a separate pan, make a beurre noisette from the butter and add to the pan, along with the cream. Cook for a further 2 minutes
  • 500ml of chicken stock
  • 200g of butter
  • 100ml of double cream
  • 375g of asparagus, trimmed and diced
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
4
Add the baby spinach, season with salt and lemon juice and blend in a food processor. Pass through a sieve and chill immediately
5
Poach the eggs in simmering water for 2 minutes until still soft, then refresh in cold water
6
Using a Japanese noodle mandolin slicer, create long ribbons of potato and pat dry using absorbent kitchen towel. Carefully wrap them around the egg, covering each one completely
7
Deep-fry the eggs at 180°C until they're golden brown
  • vegetable oil
8
Blanch the trimmed asparagus spears in boiling salted water and drain. Trim the base of half of the spears, as pictured, and roll the others in the grated truffle
9
To plate, place an egg on each plate alongside a sweep of the purée. Spoon a further droplet of the purée next to the sweep, and lay the asparagus spears on top. Serve the soup in a small bowl or cup and place on the plate. Lastly, drizzle some truffle oil over the dish and serve
  • 1 dash of truffle oil
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Daniel Clifford
Daniel Clifford

A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.

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