Asparagus soup en croûte
Planning to eat grilled white asparagus cooked on the Big Green Egg? You can grill raw asparagus directly on your EGG. But by cooking them first, you can very easily make another delicious asparagus soup on the side! Cook them together with the tips and peelings for extra flavour. You then use the cooking liquid and tips to make this surprisingly tasty soup with a pastry topping. Do you have any leftover grilled asparagus? Use these as an addition to the soup.
EN CROÛTE (preparation)
- 500 g flour, plus extra for dusting
- 3 eggs
- 5 g sugar
- 1 tsp turmeric
- 175 ml milk
- 8 g dried yeast
- 100 g soft butter
- 10 g salt
- EN CROÛTE (preparation)
- 30 g flour
- 1 egg
- 1 tbsp sesame seeds
- Fleur de sel
- 750 ml asparagus cooking liquid
- 100 g asparagus beans
- 300 ml whipping cream
- 50 g butter
- 3 cold, cooked asparagus (optional)
- Light the charcoal in the Big Green Egg and, using the convEGGtor and the grill , heat to a temperature of 140°C. Meanwhile, for the en croûte, mix the flour, sugar and turmeric in a bowl. Heat the milk in a small saucepan to 37°C. You may want to measure it with the Instant Read Thermometer. Dissolve the yeast in the milk.
- First, mix in the milk, then the butter, 3 eggs and finally the salt into the flour mixture. Knead into a smooth and elastic dough. Cover the dough with cling film and leave to rest at room temperature for about 30 minutes.
- For the soup, place the Green Dutch Oven on the grid of the EGG. Add the asparagus liquid, tips and the cream and bring to the boil.
- Let the soup simmer for about 15 minutes until the asparagus tips are soft. Cut the butter into small cubes. Sieve the soup, add the butter and stir until melted. Let the soup cool completely.
- Raise the temperature of the EGG to 200°C. Slice (if using) the cooked asparagus and divide between 6 soup bowls. Ladle in the cooled soup.
- Roll out about half of the dough on a floured work surface to 3-4 millimetres thick. Using a cooking ring, cut out 6 circles from the dough that are 2 centimetres larger than the diameter of your soup bowls.
- Separate the egg white from the egg yolk. Mix the egg white with 30 g flour and beat the yolk. Brush the edges of the dough circles with the egg white/flour mixture. Place the circles with the coated side on the soup bowls and press the edges down well. Brush the pastry sheet with the beaten egg yolk. Sprinkle with the sesame seeds and fleur de sel.
- Place the cold Baking Stone on the grid of the EGG and place the soup bowls on it. Close the lid of the EGG and ‘bake’ for about 18 minutes until the soup is hot and the dough is cooked and a nice golden brown.
You will need about half the dough for the en croûte. Divide the rest of the dough into portions of about 60g and shape them into balls. Shape these into balls by folding the sides underneath and let them rise for about 30 minutes at room temperature under cling film. Using the convEGGtor and the grid, bake these rolls on a cold Baking Stone at 220°C for about 18 minutes until golden brown and cooked through.
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