Asparagus Soup served with Poached Eggs and Crispy Ham by Tom Kitchin, Chef Proprietor of Michelin-starred restaurant The Kitchin, Edinburgh

Tom Kitchin and his wife Michaela's restaurant, The Kitchin, quickly established itself as one of the finest places to eat in the country.

Tom Kitchin demonstrates a culinary CV that extends from early training at the Gleneagles Hotel to experience garnered from some of the world’s most renowned chefs and restaurants, including Pierre Koffmann and the 3-star La Tante Claire restaurant in London, 3-star Michelin restaurant Guy Savoy in Paris and Alain Ducasse's 3-star Michelin Le Louis XV restaurant in Monte Carlo.

Asparagus Soup served with Poached Eggs and Crispy Ham by Tom Kitchin, Chef Proprietor of Michelin-starred restaurant The Kitchin, Edinburgh

l'Art du Vin Recommends:

Perfect Pairing

Richard, our Director, recommends this ‘Little Beauty’ to go with Tom’s asparagus soup: Dry Muscat or Sauvignon Blanc are the classic matches with green asparagus, but, originally being from the Loire Valley, I have a bias towards Sauvignon Blanc, where the Loire is its original home. However, to match Tom’s delicious, seasonal dish, I have opted for a premium Sauvignon Blanc from the boutique producer Little Beauty in Marlborough, New Zealand. The reason for going Antipodean is because my trip to Marlborough in 2009 was truly inspirational and, despite being taught about ‘terroir’ in my formative years, Marlborough, with its unique geological and geographical features, is where the penny really dropped for me because it highlighted just how important the origin is: the same grape can make a totally different wine.

This delicious Little Beauty Sauvignon Blanc has all the trademarks of its origins: hints of papaya and herbaceous characters, but it’s also quite complex with sappy acidity and lingering peachy flavours.

A perfect wine to match Tom’s dish.

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(Serves 4)

Ingredients

500g asparagus, finely chopped
1 white onion, sliced
250ml chicken stock
50g baby green spinach
1 tbsp olive oil
4 medium eggs
Salt and pepper – for seasoning
Sea salt and cracked black pepper
3 slices Parma ham
2 slices of crusty white bread cut into diced croutons and baked
2 tsp chopped chives

 

Method

Soup:
1. Boil the chicken stock.
2. In a separate heated heavy bottomed pan add some olive oil and the sliced onions before seasoning with salt. Sweat gently for 3-4 minutes.
3. Add the asparagus and sweat on a high heat for 2-3 minutes.
4. Pour just enough of the chicken stock over the ingredients to cover the asparagus. Cook for 5-6 minutes until the asparagus is just cooked, adding a little extra liquid if needed.
5. Add the spinach and mix before blending well.
6. Remove and leave in the fridge to chill and keep the lovely green colour.
7. Heat the oven to 180˚C. Line a baking tray with parchment paper and lay out the Parma ham. Bake for 10 minutes until the ham is crisp. Remove and allow to cool.

Eggs:
Bring a large pan of water to the boil, then turn it down to barely simmering. Carefully crack the egg into the water and poach for 3-4 minutes until just cooked.

To serve:
Check the soup for seasoning then pour into 4 bowls, garnishing with the egg, crispy ham, croutons and chives. 

Chef Profile – Tom Kitchin

Tom Kitchin and his wife Michaela's restaurant, The Kitchin, quickly established itself as one of the finest places to eat in the country.

Tom Kitchin demonstrates a culinary CV that extends from early training at the Gleneagles Hotel to experience garnered from some of the world’s most renowned chefs and restaurants, including Pierre Koffmann and the 3-star La Tante Claire restaurant in London, 3-star Michelin restaurant Guy Savoy in Paris and Alain Ducasse's 3-star Michelin Le Louis XV restaurant in Monte Carlo.

Tom launched his debut book at The Edinburgh International Book Festival in August 2009. From Nature to Plate: Seasonal Recipes from The Kitchin followed by his second book Kitchin Suppers in 2012, showcasing a fantastic range of recipes for home cooking.

Tom is Scotland’s youngest Michelin starred chef proprietor, having achieved a star aged only 29, and has become a well-known face on television, having appeared on BBC’s Saturday Kitchen, UKTV Food’s Market Kitchen and in BBC2’s successful series, The Great British Menu. Tom has on many occasions joined some of the UK’s most renowned chefs on the Masterchef Final Chef’s Table panel as a judge.

In June 2012, Tom received an Honorary Doctorate of Arts degree from Edinburgh Napier University for his significant contribution to Scottish Food Culture.

Tom and Michaela also co-own Edinburgh’s leading gastro pub, The Scran & Scallie, along with their friend and business partner, Dominic Jack, Chef-Proprietor of Castle Terrace restaurant. The Scran & Scallie, which received a prestigious Bib Gourmand from the Michelin Guide 2017, showcases a seasonal menu in line with the ‘From Nature to Plate’ philosophy of the gastro-pub. The Michelin Guide Bib Gourmand is awarded to an establishment defined as having 'exceptional good food at moderate prices'.

The Kitchin The Scran & Scallie