Wednesday, 16 April 2014

Asparagus soup with quail egg

It is Easter!!
The flowers are blooming, I am sneezing all the time, the Easter Bunnies jump here and there and it is time to change the menu!
As soon as I can buy fresh asparagus I make this fantastic soup.
As many of my preparations, you can prepare it in advance (6 hours) and garnish it before eating.

Quite simple in its preparation, it will surprise your family and guests as well.

Ingredients for 4/6

2 bundles of  cultivated asparagus (about 2 pounds)
1 medium white onion
2 spoons extra virgin olive oil or vegetable oil
1 liter /2 pints vegetable stock (salted and warmed up)
4/6 quail eggs
fresh thyme
4/6  slices of French baguette
fresh ground pepper

How to:

1) Wash the asparagus to remove sand and dirt and peel to bottom to remove the woody parts. Cut them in 2 cm (1 inch approx) pieces. Set aside.
Also spare 8 tops for decoration . Gently boil the tops in boiling water for 2-3 minutes. Drain and set them aside.

2) Peel and cut the onion in pieces, put the oil in a pan, let it warm up and add the onion. Cook for 2-3 minutes, stirring now and then.

3) Add the asparagus, and let them saute for 2-3 minutes stir now and then. Add the vegetable stock. The liquid should cover the vegetables. Bring to the boil and cook for about 30-45minutes, stirring now and then.

4) When the vegetable are soft, take out of fire and with an immersion blender, blend the soup together until you have a soft but thick cream. Season with salt if necessary. Set aside put on a lid and keep warm.

5) Cut the bread into slices less than 1 cm/1/3 inch thick and grill them on both sides until slightly  golden.

6) Few minutes before serving, warm up the soup until hot, if necessary.
Warm up the serving bowls and pour the soup in them. Put a slice of bread for each bowl on top of the soup. It will remain on surface.

7) Put the oil in a frying pan and fry the quail egg for one minute, put a pinch of salt and pepper on the yolk which should remain quite liquid.

8) Drain and gently put a fried egg on each slice of bread, decorate with the asparagus tops and a little fresh thyme.

Serve immediately.

No comments:

Post a Comment