Name: Chilled Asparagus Soup with a Warm Poached Egg (Gazpacho de Espárragos con Huevo Pochado)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 potato, peeled and diced (optional); Pinch of sea salt flakes; Few drops of truffle oil or extra virgin olive oil; 2 small leeks, white parts only, chopped; 600 ml/1 pint/2½ cups water; Salt and freshly ground black pepper; 2 tbsp olive oil; 1 tsp vinegar; 4 medium eggs, the freshest and best possible; 450 g/1 lb fresh asparagus, trimmed of the tough stalks and chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

This recipe is inspired by a fabulous soup that I ate at the truly innovative restaurant, Casa Marcelo, in Santiago de Compostela. It was a steaming hot day in June and the chilled, intensely flavoured soup was just so refreshing. Once cut, the warm yolk flooded the soup while the crunchy salt and a drop of truffle oil just added the final magic touch.

The combination of asparagus and egg is a classic. Stumpy, white spears are topped with a soft poached egg in the traditional Esp