ASPARAGUS AND WATERCRESS SOUP WITH BRIOCHE-BAKED EGG
Klein Constantia Riesling 2009 –
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
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.