White asparagus cream soup
I’m not sure why, but nothing suits white asparagus more than hazelnuts and eggs. In many varieties. This soup is one way to combine these flavours – the asparagus nuances shine through with its creamy texture, as well as the nuttiness. And poached eggs – how divine!
3 tbsp mild olive oil
2 large cloves garlic, peeled, chopped
1 celery stick, finely chopped
800 g white asparagus, peeled
400 ml chicken or vegetable stock
50 g hazelnuts
1/2 lemon zest, finely grated
3 sprigs thyme, levaes
pinch of grated nutmeg
sea salt to taste
freshly-ground black pepper to taste
1 tbsp vinegar
15 g toasted nuts, crushed
1 tsp toasted hemp seeds, crushed
Heat the oil in a pot and add the garlic. Cook 1 minute, add asparagus, and cook for about 4 minutes, stirring all the while. Add the stock, nuts, lemon zest, and thyme, and simmer the soup for about 10‒15 minutes (prep time depends on the size of the asparagus). Pour the hot mixture into a heatproof blender (or cool slightly) and process until the mixture is creamy. Pour through a fine sieve back into the pot, add nutmeg, stir and heat until just bubbling. Do not throw the solids away. Taste for seasoning, and correct, if needed.
While the soup is simmering, prepare the eggs. Boil water in a pot. When it reaches a boil, reduce heat and add vinegar. You can crack eggs individually into small bowls. Pour the egg onto a skimming spoon so the excess egg white drains away. Carefully, but quickly, slide the egg into the simmering water and cook for as long as required to achieve desired doneness (about 3‒5 minutes). Carefully remove the egg from the pot and place on a plate. Repeat with the remaining eggs.
Place the reserved solids in a serving dish, pour the soup over, top with eggs, and sprinkle with nuts and seeds. Serve.
beautiful plates from @evijaceramics
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s