Wild Garlic, Asparagus and Potato Soup with Poached Pullet Egg

Recipe for Wild Garlic, Asparagus and Potato Soup with Poached Pullet Egg

Spring is my favourite season. For me it’s one of the most warming seasons – although definitely not weather wise! It’s more warming to the eye and heart as everything comes to life after a long winter.

There are great colours on the trees and in the woodland. I love the smells, whether it is wild garlic or freshly mown grass, or even bluebells in first bloom.

Pullet eggs are eggs laid by a young hen, usually under a year old. They’re just getting the hang of laying eggs so for the first few months (spring time) they’re generally a lot smaller. I find them richer and the size is perfect for a starter.

Serves 6 large bowlsPicking Wild Garlic for The Castle Kitchen

Ingredients

200g wild garlic
200g onions
300g potatoes
1 bunch asparagus
100g leek
2 ribs celery
1 head garlic
60g butter
250g cream
250g milk
1 ltr vegetable stock
6 pullet eggs

Liam Finnegan's Wild Garlic, Asparagus and Potato Soup Method

  • In a large sauce pan, add the butter and slowly cook the onion, celery, garlic and leek, taking care not to brown.
  • Add cream and milk.
  • Dice potatoes (leaving some for the garnish)¬†and add to the mix.
  • Cook slowly until potatoes are cooked, adding stock if needed. Do not add the stock all at once.
  • Blend the soup until it is the desired consistency, adding more stock if required.
  • For the garnish, dice asparagus and cook with remaining diced potatoes.
  • Once cooked, arrange potatoes and asparagus nicely in bowls.
  • Poach one¬†pullet egg for 3 mins then place on top of the cooked asparagus and potatoes.
  • Pour soup into bowls and serve.

 

If you’d like more info on identifying and using wild garlic, there is a great blog entry about it on self-sufficient.co.uk

Liam Finnegan's Wild Garlic, Asparagus and Potato Soup with Poached Pullet Egg
Pour the soup - Wild Garlic & Asparagus

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