Asparagus soup topped with ricotta, chives and crispy chicken recipe

Tom Kitchin opened his first restaurant, The Kitchin, with his wife on Edinburgh Leith waterfront in 2006. He received French training from some of the world’s best chef – Pierre Koffmann, Guy Savoy and Alain Ducasse.

The Kitchin was awarded a michelin star just six months after opening.

After moving to Scotland to work, The Kitchin was definitely on my list to visit and I was there within 2 months to try out some of Tom Kitchin’s Scottish cooking. Tried the tasting menu and was pretty blown away. I also had a chance to catch a glimpse of Tom Kitchin himself in the kitchen working away!

Anyway, as usual, after a visit to a michelin star restaurant which impresses me, I will start purchasing their cookbooks online.

‘Tom Kitchin kitchin suppers’ is definitely a cookbook to get hold of.

Recipes are not too difficult to follow and I definitely love my creations from his cookbook!

One of the recipes which I am going to share here today which is his ‘Asparagus soup topped with ricotta, chives and crispy chicken’.

Simple yet flavourful.

Asparagus soup topped with ricotta, chives and crispy chicken by Tom Kitchin:


800g asparagus spears

olive oil for cooking

1 white onion, peeled and sliced

sea salt and freshly ground black pepper

450ml chicken stock

50g baby spinach leaves

Chicken and ricotta garnish ingredients:

12 chicken wings

olive oil for cooking

1 teaspoon caraway seeds

150g ricotta

1 tsp chopped chives

To finish:

4 asparagus spears, trimmed

extra virgin olive oil

freshly cracked black pepper


1) To prepare the asparagus for the soup, snap off the woody ends of the spears and peel the lower end of the stalks. Finely chop the asparagus. Heat a heavy-based saucepan over a medium heat and add a drizzle of olive oil. Add the onion, season with a little salt and sweat gently for 2-3 minutes to soften. Meanwhile, bring the chicken stock to the boil in another pan.

2) Add the asparagus to the onion and sweat together over a high heat for 1-2 minutes. Pour in enough of the hot stock to just cover the asparagus. Simmer for 5-6 minutes until the asparagus is just cooked, adding a little more stock to keep it covered if needed. Add the spinach and cook very briefly until it just wilts.

3) Tip the soup into a blender and blitz until smooth. Taste and adjust the seasoning. Unless serving hot straight away, transfer to a bowl and cool quickly over another bowl of ice to preserve the lovely vivid green colour, then cover and refrigerate.

4) heat the oven to 180 celcius/Gas 4. For the garnish, put the chicken wings into a bowl, drizzle with olive oil and toss to coat. Sprinkle with salt, pepper and the caraway seeds. Heat a large non-stick ovenproof frying pan over a medium-high heat and add a drizzle of olive oil. Add the chicken wings and colour for 3-4 minutes on each side. Transfer the pan to the oven for 8-10 minutes until the wings are cooked through. Set aside to cool slightly.

5) Once cooled, pull the meat from the bone. Tear into strips and put into a bowl with the ricotta and chives. Mix together and season with salt and pepper to taste.

6) When ready to serve, trim the 4 raw asparagus spears, then cut lengthways into fine slices, using a sharp knife. Rub with extra virgin olive oil and season with salt and pepper. If serving the soup hot, reheat it gently.

7) Divide the soup between bowls and top each portion with a generous spoonful of the ricotta mixture and the raw asparagus slices. Top the ricotta with a sprinkling of cracked pepper and drizzle a little extra virgin olive oil around the soup.