Crispy hen's egg and asparagus soup

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

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Imperial

Crispy hen's egg recipe

Asparagus soup recipe

Asparagus purée recipe

To plate

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
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
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
First published in 2015
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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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