Cream of asparagus soup with poached quail eggs
easy
50 mins
50 mins
Ingredients
- 500 g white asparagus
- 2 Stalks of green asparagus
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp a few squirts of lemon juice
- 40 g Butter or margarine
- 30 g Flour
- 200 g Whipped cream
- 50 ml White wine
- 8 Quail eggs
- 4 TABLESPOONS Vinegar
- 7-10 Tbsp Chervil and pink berries
Directions
- 1
Wash and peel the white asparagus and cut off the woody ends. Wash the green asparagus, peel the lower third and cut off the woody ends. Cut the asparagus into fine pieces. Bring 3/4 litre water to the boil. Season with salt, pepper, sugar and lemon juice. Cook the asparagus scraps in it at medium heat for about 20 minutes, drain and collect the stock.
- 2
Boil up the asparagus stock again. Cook the asparagus pieces for about 5 minutes and drain again. Collect the stock. Heat the fat. Sauté the flour in it. Add cream, white wine and asparagus stock while stirring constantly and bring to the boil. Heat the asparagus pieces (only green ones in the photo!!!) in it. Season soup to taste. Boil up plenty of water with vinegar. Beat quail eggs one by one in a ladle and carefully slide them into the slightly boiling vinegar water. Poach for 2-3 minutes and remove with a ladle.
- 3
Add cream, white wine and asparagus stock while stirring constantly and bring to the boil. Heat the asparagus pieces (only green ones in the photo!!!) in it. Season soup to taste. Boil up plenty of water with vinegar. Beat quail eggs one by one in a ladle and carefully slide them into the slightly boiling vinegar water. Poach for 2-3 minutes and remove with a ladle. Serve the soup with the eggs. Serve sprinkled with chervil leaves and pink berries
Nutrition Facts
340 kcal
9 g
28 g
8 g
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