Sexy Soup is a Winner!

Asparagus soup with Smoked haddock
& poached quail’s egg

Ingredients:

• Bunch of English asparagus
• 150g of cooked baby spinach (helps keep the soup green)
• 2 banana shallots, finely chopped
• 3 cloves rose garlic, finely chopped
• KNORR Vegetable Bouillon, added to 2 litres of water
• 5 medium Desiree potatoes, peeled & cut into small pieces
• Salt & pepper
• Small pinch of garlic sprouts
• Chervil sprigs
• Soft poached quail’s egg
• Freshly baked bread to serve alongside

Method:

Bring the water to the boil, add the KNORR Vegetable Bouillon, let simmer for 5 minutes.

Put a splash of rapeseed oil into large saucepan, add shallots & garlic & sweat off until translucent. Then add the chopped potatoes & KNORR Vegetable Bouillon & cover & let simmer until potatoes are 5 minutes away from being cooked.

Then add the asparagus and cook, season to taste & simmer. Take off the heat & add the spinach. Place ingredients into food processor & blend till smooth, season again then pass through a chinois (very fine sieve).

Heat up smoked haddock in small sauté pan.

Poach quail’s egg & place in ice cold water to refresh.

Serving up:

Gently warm up soup – do not boil. Warm up the smoked haddock & drop the quail’s egg into boiling water for 10 seconds to heat up.

Pour soup into chosen soup bowls, flake the smoked haddock into centre of soup & place soft quail’s egg on top of smoked haddock.

Place garlic sprouts and chervil sprigs on top of quail’s egg, serve with warm bread & enjoy.