Creamy asparagus soup with a poached egg on toast
A fantastically simple asparagus soup recipe, pureed till it's silky smooth, is always a winner; delicious hot or cold with poached egg on toast.
Nutrition Facts
Ingredients
Instructions
Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks.
Get a large, deep pan on the heat and pour in a good lug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, or until soft and sweet, without colouring.
Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held blender or in a liquidizer. Season the soup bit by bit (this is important) with salt and pepper until just right.
Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes, or until the tips have softened.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Jamieoliver →
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment