AS­PARA­GUS AND WA­TER­CRESS SOUP WITH BRIOCHE-BAKED EGG

Klein Con­stan­tia Ries­ling 2009 –

House and Leisure Food - - FRONT PAGE -

for the soup

500g as­para­gus 2T oil 20g but­ter 80g onion, chopped 2 cloves gar­lic, finely

chopped 220g wa­ter­cress 10g flat-leaf pars­ley 200ml chicken stock 200ml cream salt and pep­per

for the brioche-baked egg

4 stale mini bri­oches 4 small eggs salt and pep­per crème fraîche fresh chervil truf­fle oil

Serves 6

Cut off the tips of the as­para­gus, and halve the stalks length­ways. Blanch in boiling salted wa­ter for a few sec­onds, re­move and re­fresh in iced wa­ter. Dis­card the woody ends; chop the re­main­ing pieces.

In a medium saucepan heat the oil and but­ter, and sauté the onion. Add the gar­lic, then the as­para­gus stalks and sauté un­til ten­der. Add the wa­ter­cress and pars­ley and wilt. Pour in the stock and bring to the boil. Add the cream and heat through. Re­move from the heat, blend and pass through a sieve. Sea­son to taste.

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