Friday, 22 July 2011

To Asparagus and the Mother of all soups!

Take me on a journey,
To a promised land.
Where the air is clean
With soft white sand.

And to the Wild West we’ll go,
Where forgotten dreams begin to flow.
For it’s through rest that these things rise from the deep,
Strengthened by country air and the deepest of sleep.

Today’s recipe is a wishful soup with such prolific beauty it beckons thoughts of sunshine streaming onto gorgeous green pastures.  

At the heart of this asparagus dream floats yolkiest sumptuousness. Indulge your appetite with summer freshness that draws the mouth into a cleansing crescendo.

Rusty, more dog like than cat, loves our country walks!
The secret to great gastronomic pleasure lies in the preparation. Outside of prepping the vegetables there is something even more important involved in cooking, prepping the body! A good walk is a perfect starter to any delicious meal, then knowing when enough is enough and allowing our digestion to spin some nutritional magic. Thus energised, a light and lyrical sensation awaits. Also if you're in the right company good conversation tends to follow healthy fair. So dance to your own tune, sing your own song and dare to be you, really you, each and everyday:)

Why Mother of all soups? Simply, asparagus is full of folate. This wonderful summer vegetable is an expecting mothers nutritional secret weapon, spear like for a reason then - though everyone could do with armouring themselves with this wonder veg. The B complex vitamin it contains is essential for a healthy cardiovascular system and of course our hearts deserve TLC in generous measures everyday – with vitamins K (strengthens our bones) and C (builds our immune systems) we’d be foolish to pass this one up. The floating yolk of perfect protein gives this dish the golden edge that one cannot fail to relish.

I will be away for the next few weeks and will miss sharing my thoughts and recipes with you, and reading your lovely messages that warm my heart. Though I promise to return with lots of fabulous new delights and delicious tales.

Wishing you a Happy Summer and restful refreshing times ahead.



Mamma’s Asparagus Golden soup


Olive oil, 1 tbsp
Asparagus, 200g trimmed and roughly chopped
Spring onions, 2 trimmed and roughly chopped
Garlic clove, 1 crushed
Potato, 1 medium peeled and cubed
Chicken/ vegetable stock 600ml
Egg yolks, 4
Generous seasoning
Parmesan grated, 1 tbsp
Crème fraiche 1 tbsp

HEAT olive oil in a saucepan over a medium heat.
ADD spring onions, garlic, potato and fry for a few minutes.
POUR in stock and simmer for 5 minutes.
ADD asparagus and cook for a further two minutes.
POACH egg yolk for two minutes, using a poaching pan if you have one, or simply by dropping them into simmering water with a dash of vinegar and carefully spooning them out when ready.
DRAIN yolks and leave to one side.
OPTIONAL – add Parmesan and crème fraiche before pouring soup into a blender and blitzing for 1 minute.
POUR into warmed bowls and gently pop an egg yolk in the centre of each bowl.
LUSH and lovely times beckon.


  1. This looks wonderful - the egg yolk in the midle is a new one on me - but I bet it was lovely!!

  2. Thanks Ruth - the yolk is the magic ingredient in this recipe and would be gorgeous in a tomato soup too, another favourite of mine! Just joined your blog too:) Lovely recipes! FFX

  3. The soup looks really fresh and delightful. The yolk in the middle is a nice one :)

  4. am bookmarking this- yolks in a soup is just wow !!

  5. wow, looks yummy and is very nutritious. Thanks for the recipe

  6. Hi Tes, thank you for your comment - the yolk is a tasty joy - and gives a delicious richness that is healthy too! I hope you enjoy it! FFX

  7. Thank you Priya, pls let me know how it goes! FFX

  8. Thank you Veena! Glad you like it:) FFX


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