Cream of Asparagus Soup, poached egg & crisp smoked bacon

INGREDIENTS

Vegetable stock / brodo:

• 2 onions
• 2 carrots
• 2 celery
• 1 leek
• Half a head of fennel
• Woody ends of 6-8 asparagus spears
• 100g button or chestnut mushrooms
• 1 vegetable bouillon cubes
• 1 chicken stock cube
• 1 smoked bacon rind
• Handful of parsley stalks
• 2 bay leaves
• 2 star anise
• Tsp black peppercorns
• 2L cold water

Asparagus soup:

• Bunch of / 12 asparagus spears
• 2 eggs (1 per bowl)
• 2 smoked streaky bacon rinds
• Large dollop of creme fraiche
• 1 lemon
• Small handful of chives
• Small handful of finely grated pecorino
• Plenty of butter
• Sea salt to taste
• Milled black pepper, to serve
• Glug of Extra Virgin olive oil, to serve

MISE EN PLACE

• Wash / rinse all the vegetables under cold water.
• Peel and roughly chop the veg for the stock.
• Trim the parsley stalks ready to use for stock.
• Roast the onions in olive oil for 30-40 minutes at 180 Fan/200C/Gas 6.
• Trim the heads of the asparagus spears and cut length ways.
• Chop the asparagus spears into small pieces.
• Finely grate the lemon zest and pecorino, then mix with the creme fraiche.
• Cut the chives into 1cm batons.
• Fry the bacon until crisp and chop into small pieces.
• Put a large deep pan of water on to boil for the eggs.

METHOD

Vegetable stock / brodo:

• Add all the stock vegetables to a large pot, including the roasted onions.
• Cover with 2L cold water.
• As it comes to the boil add the peppercorns, bay leaves and star anise and skim off any scum on the surface.
• Reduce to a gentle simmer for 1 hour.
• Strain through a muslin or fine sieve for a nice clean stock.
• Reduce the stock further for 10-15 minutes on a gentle simmer.

Asparagus soup:

• In a pan, sauté the chopped asparagus pieces in plenty of butter over a low heat for 2 minutes.
• Add the hot stock and gently poach the asparagus for 4 minutes.
• Add the tips for the last 2 minutes, then remove and reserve.
• Blend the mixture on high in a liquidiser.
• Turn the pan of boiling water right down to a low simmer. Crack the eggs into a small cup, then carefully drop them into the water close to the rim. They should form a teardrop shape as they fall down to the bottom of the pan. Time for 2 minutes and remove with a slotted spoon and cool in cold water for a minute.
• Ladle the soup into your bowl and place the egg in the middle of the bowl.
• Add a dollop of the creme fraiche mixture to the side of the egg.
• Scatter the crispy bacon pieces and asparagus tips throughout the bowl.
• Garnish with chive batons, milled black pepper and a good glug of olive oil.

BATTERIE DE CUISINE

• Cooking pot
• Wooden spoon
• Box grater
• Sieve
• Knife
• Chopping board
• Ladle
• Serving vessel
• Bowls
• Pepper mill
• Tea towel