Wednesday, March 24, 2010

Asparagus - when in season...

What feels like a very long time ago (last fall) I mentioned a wonderful asparagus soup that I make - and now that the season is here it's made! I've tried lots of different versions and this is one I adapted from Jamie Oliver - it's a creamy puree, but without the cream. I also make another lovely little asparagus soup that isn't a puree - so I'll get some more asparagus soon and do that one for you too! We had this for lunch yesterday when my dear friend Rebecca dropped by...

Asparagus Soup with Poached Eggs and Toast serves 4

1 pound asparagus, chopped (break off the woody ends)
couple tablespoons olive oil
1 small onion chopped
2 leeks chopped
1 stalk celery chopped
4 cups chicken stock
4 eggs
toasted bread

Saute in a large pot the onions, leeks and celery in the olive oil until soft, about 10 min. Add the asparagus and broth and cook about 20 min, or until tender. Use a handheld blender to puree or put in a blender - be careful not to overfill! Salt & pepper to taste. In another pot bring water to a boil and then add the eggs one at a time to poach. Cook only a couple min and then remove with a slotted spoon to a paper towel. Serve a bowl of soup with an egg and a drizzle of olive oil and a side of toast! I just love that poached egg with soup thing! - the other Rebecca doesn't so I swirled in a little cream with hers instead...


  1. Does the egg have a soft or hard yolk?

  2. Of course! It was just barely cooked, but the hot soup cooks it a little more. I guess I should have cut into the egg so you could see it. Especially since those eggs are so amazing and yellow!