Asparagus Soup Recipe With Crispy Hen's Egg - Great British Chefs
This asparagus soup recipe from Daniel Clifford, Midsummer House, is made that little bit extra special as it is served with a crispy hen's egg
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 4 eggs
- 4 large potatoes, peeled
- vegetable oil
- 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
- 500g of asparagus, trimmed
- 100g of butter
- 50ml of double cream
- 100g of baby spinach
- 8 asparagus spears, trimmed
- 1 black truffle, grated
- 1 dash of truffle oil
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