Crispy hen's egg and asparagus soup
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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.
First published in 2015
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Ingredients
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
SAVE RECIPE
Equipment
- Food processor or blender
- Deep fat fryer
- Japanese noodle mandolin slicer
Method
1
To make the asparagus purée, blanch the trimmed asparagus in boiling salted water and drain
- 500g of asparagus, trimmed
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
- 100g of butter
- 50ml of double cream
- 100g of baby spinach
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
- 60g of baby spinach
- salt
- 1 lemon
5
Poach the eggs in simmering water for 2 minutes until still soft, then refresh in cold water
- 4 eggs
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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