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Friday, October 18

Asparagus soup with poached eggs & crispy turkey bacon

Bacon, turkey, thinly sliced
2 ounces
Butter, unsalted
2 tablespoons
Onion, yellow, chopped
Garlic, minced
2 cloves
Wine, dry white
¼ cup
Chicken broth
3 cups
Asparagus, trimmed, cut into ½-inch pieces
2 bunches
Cream, heavy
2 tablespoons

Pepper, freshly ground

Vinegar, white
1 teaspoon
  1. Lay the bacon slices in a Dutch oven, and cook over medium-high heat, turning with tongs, until crispy, about 7 minutes. 
  2. Transfer to paper towels; let cool, and then crumble. 
  3. Add the butter, onion, and garlic to the same pot, and sauté until translucent, 5 minutes. 
  4. Add the wine, bring to a simmer, scraping up any browned bits on the bottom of the pan, and cook for 3 minutes. 
  5. Add the broth, and bring to a boil. 
  6. Add the asparagus, and cook, uncovered, until tender, about 8 to 10 minutes. 
  7. Remove from heat, and let cool slightly. 
  8. Working in batches, purée the soup in a blender. 
  9. Return to the pot, add the cream, and bring to a boil over medium heat. 
  10. Season with salt and pepper, and keep warm over low heat. 
  11. In a frying pan, heat 1 inch of water over medium heat. 
  12. Add the vinegar, and reduce the heat to keep the water at a gentle simmer. 
  13. Break an egg into a small bowl and, using a large spoon, place the egg gently in the water. 
  14. Using a tablespoon, occasionally spoon the hot water over the top of the exposed egg. 
  15. Cook until the egg is set but the yolk is still runny, about 5 minutes. 
  16. Remove the egg with a slotted spoon. 
  17. Repeat to poach remaining eggs. 
  18. Ladle the soup into bowls, top with the poached eggs and bacon, and serve. 
Yield: 4
Recipe adapted from Williams-Sonoma Soup of the Day by Kate McMillan.

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