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Green Asparagus Cream Soup with Asparagus Tips and Poached Quail Eggs

5 from 2 votes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 95 kcal

Ingredients
 

For the asparagus cream soup:

  • 1 kg Asparagus
  • 2,5 l Water
  • 3 tbsp Vegetable broth
  • 1 tsp Sugar
  • 120 g Butter
  • 80 g Flour
  • 2 Pc. Egg yolk
  • 1 tbsp White wine
  • 1 tbsp Lemon juice
  • 300 ml Cream
  • Salt and pepper
  • Cress

For the quail eggs:

  • 5 Pc. Quail eggs
  • 25 g Asparagus tips
  • Butter
  • Salt and pepper

For the bread chips:

  • 1 Pc. Baguette

For the herb butter:

  • 250 g Butter
  • 1 tsp Dijon mustard
  • 80 g Garden herbs mashed
  • 1 packet Cress (garden cress)
  • Salt and pepper

Instructions
 

Cream of green asparagus soup

  • Wash the asparagus, remove ends and woody spots. Then cut the asparagus into pieces approx. 3 cm long. Bring the asparagus pieces to the boil in water. After boiling for 20 minutes, collect the pieces and strain the brew. Season the stock with salt and sugar.
  • Meanwhile, heat the butter and use the flour to make a light roux. Stir in most of the asparagus stock and add to the roux and cook for 15 minutes, season with salt and pepper. Add white wine and lemon juice and bring to the boil again briefly, then remove from heat.
  • Whisk the egg yolk with the cream and use it to thicken the soup. Add the asparagus pieces directly or press them through a sieve if no pieces are desired. Melt some butter in it and, if necessary, season with vegetable paste, salt and pepper. Add cress if you like. Serve with poached quail eggs and fried asparagus heads.

Poached quail eggs and asparagus tips

  • Break open the quail eggs and place in a piece of cling film. Place in boiling (not completely boiling) water in the foil and leave for four minutes. Sear the asparagus tips in butter, salt and pepper and also put them on the plate.
  • Pour the soup over it (you can also use a sauce boat at the table). Bread chips with homemade herb butter were served as a further side dish.

Bread chips

  • The baguette was cut into thin slices and baked in the oven at 220 degrees for ten minutes until crispy and served with homemade herb butter.

Homemade herb butter

  • Chop up the herbs and cress (by hand or with a food processor). Combine all ingredients and whisk to a homogeneous mass, place in serving bowls and serve (cool if necessary).

Nutrition

Serving: 100gCalories: 95kcalCarbohydrates: 2.3gProtein: 0.9gFat: 9.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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