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Creamy asparagus soup with a poached egg on toast
Creamy asparagus soup with a poached egg on toast
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Total Time:
50 minutes
Creamy asparagus soup: a pure delight.
Ingredients:
  • 800 g asparagus woody ends removed
  • 2 medium white onions peeled and chopped
  • 2 sticks celery trimmed and chopped
  • 2 leeks trimmed and chopped
  • 2 litres organic vegetable or chicken stock
  • sea salt
  • freshly ground black pepper
  • 10 small free-range eggs
  • 8 slices ciabatta bread
  • 1 knob butter
  • extra virgin olive oil
Instructions:
  • Trim the asparagus and set aside the tips. Roughly chop the asparagus stalks. Heat a large deep pan with olive oil. Sauté onions, celery, and leeks until soft, about 10 minutes. Add chopped asparagus stalks and stock, then simmer with a lid on for 20 minutes. Blend the mixture until smooth and season with salt and pepper. Return the soup to heat, add asparagus tips, and simmer until tips soften. Boil water in a wide pan and quickly poach 10 fresh eggs until slightly runny. Toast ciabatta slices. Place a piece of toast in each bowl, ladle soup over it, add a poached egg, and drizzle with olive oil before serving.

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