John Myers
Contents
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Ingredients
Asparagus foam soup
- 3 Shallots
- 2 Garlic cloves
- 0,5 Red chilli pepper
- 2 tbsp Butter
- 1 bunch Asparagus green
- 400 ml Poultry stock
- 200 ml Cream
- 200 ml Water
- 1 tbsp Butter
- 1,5 tsp Salt
- 0,5 tsp Pepper
- 2 tbsp Whipped cream
- 3 tbsp Fresh cress
- 1 pinch Colorful pepper
backed eggs
- 3 Eggs
- 50 g Pumpkin seeds
- 50 g Breadcrumbs
- 2 tbsp Whipped cream
- 2 Eggs
- 1 pinch Salt and pepper
- 50 g Flour
- 200 g Clarified butter
Instructions
Asparagus foam soup
- For the asparagus foam soup, peel the shallots and the garlic cloves and finely dice them together with the chilli pepper. Heat the butter in a saucepan and fry the shallots, garlic and chilli in it until translucent.
- Remove the woody ends of the asparagus, cut into pieces and place in the saucepan. Add the poultry stock, cream and water, bring the soup to the boil vigorously while stirring and simmer for about 20 minutes.
- Finely puree the soup in a mixer with a glass attachment and season with 1 1/2 teaspoons salt and 1/2 teaspoons pepper.
backed eggs
- For the baked eggs, cook the 3 eggs soft to medium, rinse in cold water and peel them. Finely chop the pumpkin seeds and mix with the breadcrumbs.
- Beat the whipped cream with 2 eggs in a bowl and season with salt and pepper. Have the flour ready. Bread the boiled eggs first in flour, then in the egg-cream mixture and finally in the pumpkin seed mixture.
- Melt the butter lard in a saucepan and bake the eggs for about 30 seconds and let them drain on kitchen paper.
Serve
- Bring the soup to the boil vigorously to serve. Before serving, put the soup back in the blender and mix up with 1 tablespoon of cold butter and 2 tablespoons of whipped cream.
- Cut the eggs in half and place one half on each plate. Put the foamy mixed soup in the plates. Garnish with asparagus tips, asparagus slices, garden cress and colored pepper.
Nutrition
Serving: 100gCalories: 292kcalCarbohydrates: 6.6gProtein: 4.2gFat: 28.1g
