Asparagus Soup with Poached Egg and Toast
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Asparagus Soup with Poached Egg and Toast
Ingredients
- Asparagus - 31.7 oz
- Olive Oil - 2 fl oz
- Spanish onions - 2 heads
- Celery stalk - 2 pieces
- Leek - 2 pieces
- Chicken Broth - 2 qt
- Chicken Egg - 10 pieces
- Ciabatta - 8 slices
- Butter - 0.7 oz
- Olive Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Break off the woody ends of the asparagus, cut off the tips, and set them aside for later. Cut the asparagus stalks into large pieces.
Step 10
Ladle the soup into eight warmed bowls and place a piece of toast in each. Top with a poached egg, season, and drizzle with extra virgin olive oil.
Step 2
Finely chop the onion, leek, and celery.
Step 3
Heat a large deep skillet over medium heat and add the olive oil. Sauté the onion, celery, and leek for about 10 minutes or until they are soft and sweet.
Step 4
Add the chopped asparagus stalks and broth, and simmer over low heat for 20 minutes with the lid on.
Step 5
Remove from heat and blend until smooth using an immersion blender. Gradually season the soup (this is important) with salt and pepper.
Step 6
Return the soup to the heat, add the asparagus tips, bring back to a boil, and cook for a few more minutes until they are tender.
Step 7
Just before serving the soup, bring a large pot of water to a gentle simmer (8–10 cm deep).
Step 8
Crack the eggs into the simmering water one at a time. Cook for 2–3 minutes.
Step 9
Toast the ciabatta slices in a toaster or on a dry skillet.
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