Asparagus Soup Recipe With Crispy Hen's Egg

Starter
easy
4
60 minutes

PT1H

This asparagus soup recipe from Daniel Clifford makes a lovely starter or a light lunch. The soup is made with asparagus, spinach and garlic for a delicious springtime taste that can be made vegetarian by using vegetable stock instead of chicken stock. The crispy deep-fried hen's egg is a brilliant addition, along with the truffle, asparagus spears and purée. This is an excellent way to celebrate the British asparagus season.

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Ingredients

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Metric

Imperial

Crispy hen's egg recipe

4 eggs
4 large potatoes, peeled
vegetable oil

Asparagus soup recipe

375g of asparagus, trimmed and diced
1 onion, finely chopped
2 garlic cloves, finely chopped
1 lemon, juiced
60g of baby spinach
500ml of chicken stock
100ml of double cream
200g of butter
salt

Asparagus purée recipe

500g of asparagus, trimmed
100g of butter
50ml of double cream
100g of baby spinach

To plate

8 asparagus spears, trimmed
1 black truffle, grated
1 dash of truffle oil

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Food processor or blender
Deep fat fryer
Japanese noodle mandolin slicer

To make the asparagus purée, blanch the trimmed asparagus in boiling salted water and drain

500g of asparagus, trimmed

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

100g of butter
50ml of double cream
100g of baby spinach

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

Add the baby spinach, season with salt and lemon juice and blend in a food processor. Pass through a sieve and chill immediately

Poach the eggs in simmering water for 2 minutes until still soft, then refresh in cold water

4 eggs

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

4 large potatoes

Deep-fry the eggs at 180°C until they're golden brown

vegetable oil

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

8 asparagus spears
1 black truffle

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

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.