Asparagus Soup with Poached Egg and Toast
Soups • Author's
Description
Asparagus Soup with Poached Egg and Toast
Ingredients
- Asparagus 30 oz
- Olive Oil 0 fl oz
- Spanish onions 2 heads
- Celery stalk 2 pieces
- Leek 2 pieces
- Chicken Broth 0 qt
- Chicken Egg 10 pieces
- Ciabatta 8 slices
- Butter 0 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 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.
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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!