Crispy hen's egg and asparagus soup
by Daniel Clifford
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Ingredients
Store Cupboard
4 eggs
500ml of chicken stock
salt
Fruit & Vegetables
4 large potatoes, peeled
875g of asparagus, trimmed and diced
1 onion, finely chopped
2 garlic cloves, finely chopped
1 lemon, juiced
160g of baby spinach
8 asparagus spears, trimmed
Oils & Vinegars
vegetable oil
1 dash of truffle oil
Dairy
150ml of double cream
300g of butter
Delicatessen
1 black truffle, grated