6 stalks of asparagus
1 thread of olive oil
1/2 cup chopped onion
1/2 liter of chicken broth
300 ml of fresh heavy cream
1 small bunch of parsley
Salt to taste
Black pepper to taste
1 thread of truffle-infused olive oil
1 thread of white wine vinegar
4 quail eggs
6 stalks of asparagus
1 thread of olive oil
1/2 cup chopped onion
1/2 liter of chicken broth
300 ml of fresh heavy cream
1 small bunch of parsley
Salt to taste
Black pepper to taste
1 thread of truffle-infused olive oil
1 thread of white wine vinegar
4 quail eggs
Cut the asparagus stalks into small pieces. Reserve
In a pan, place the olive oil and onion
Add the asparagus, chicken broth, and 250 ml of heavy cream
Simmer for 15 minutes
Transfer to a blender, add parsley, and blend
Strain through a fine-mesh sieve
Season with salt and pepper
Whip the remaining heavy cream until stiff peaks form
Add the truffle-infused olive oil. Reserve
In a small pan, place cold water and white wine vinegar
Create a whirlpool in the center of the water using a spoon
Place one quail egg at a time into the whirlpool
Let it cook until the whites are set
Remove with a slotted spoon and reserve
Warm the soup
Serve with a spoonful of whipped cream and a poached quail egg.
