Since it’s supposed to be spring (forget that we’re supposed to get a little more snow), a little green may be nice.
ASPARAGUS SOUP WITH SOFT POACHED EGG & CRISPY PANCETTA
- 2 bunches asparagus chopped, tips reserved and hard stalks reserved
- 4 cups chicken stock
- 4 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 3 tablespoons white wine
- 1 medium Spanish onion, roughly chopped
- 8 slices of paper thin pancetta (or bacon)
- 4 eggs
- 1/4 cup flat leaf parsley
- 4 cloves garlic, sliced
» Roughly chop the hard stalks and simmer in the chicken stock for 15 minutes.
» Sauté the onion and garlic in 2 tablespoons butter and olive oil until soft but not brown. Add 3 tablespoons of dry white wine and continue cooking until evaporated. Add the asparagus and chicken stock to onion and garlic, and bring to boil. Simmer 10 minutes.
» With a colander, blanch the tips in the soup until tender. Plunge in ice water.
» Crisp pancetta or bacon in the oven.
» In a blender, puree the asparagus, stock and parsley in blender. Add remaining cold butter. Blend until smooth. Season to taste with salt and white pepper.
» Poach the eggs in simmering water until just set.
» To serve: Ladle soup into 4 bowls. Arrange egg on top and garnish with crispy pancetta and warm asparagus tips.