Asparagus Soup with Poached Egg and Toast

8 servings

50 minutes

Asparagus puree soup with poached egg and toast is a delicate and exquisite dish created for true gourmets. Its base is green asparagus, which gives the soup a fresh spring aroma and silky texture. The light sweetness of leeks and celery harmonizes with the rich vegetable broth, creating a rich and layered flavor. The poached egg adds softness and creaminess, while the crispy ciabatta toast provides contrast, making each bite unforgettable. This soup is perfect for both a light lunch and an elegant dinner.

Energy value per serving

• Calories: 345.5
• Proteins: 15.9g
• Fats: 19.3g
• Carbohydrates: 27.2g

Ingredients

• Green asparagus: 900 g
• Olive oil: 60 ml
• White onion: 2 head
• Celery stalk: 2 pc
• Leek: 2 pc
• Vegetable broth: 2 l
• Chicken egg: 10 pc
• Ciabatta: 8 pc
• Butter: 20 g
• Extra virgin olive oil: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Break off the woody tips of the asparagus, cut off the tops and set them aside for later. Cut the asparagus stems into large pieces.

   Required ingredients:

   • Green asparagus: 900 g

2. Chop the onion, leek, and celery finely.

   Required ingredients:

   • White onion: 2 heads
   • Leek: 2 pieces
   • Celery stalk: 2 pieces

3. Place a large deep skillet on the heat and pour in olive oil. Sauté the onion, celery, and leek for about 10 minutes or until they become soft and sweet.

   Required ingredients:

   • Olive oil: 60 ml
   • White onion: 2 heads
   • Celery stalk: 2 pieces
   • Leek: 2 pieces

4. Add chopped asparagus stems and broth, and simmer covered on low heat for 20 minutes.

   Required ingredients:

   • Vegetable broth: 2 l
   • Green asparagus: 900 g

5. Remove from heat and blend with a blender until smooth. Gradually season the soup (this is important) with salt and pepper.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

6. Put the soup back on the heat, add the asparagus tips, bring to a boil again, and cook for a few more minutes until they are tender.

   Required ingredients:

   • Green asparagus: 900 g

7. Just before serving the soup, place a large pot with 8-10 cm of boiling water on the heat. The water should simmer quietly, not boil vigorously.

   Required ingredients:

   • Chicken egg: 10 pieces

8. Crack all the eggs into boiling water one by one. Cook for 2-3 minutes.

   Required ingredients:

   • Chicken egg: 10 pieces

9. Toast slices of ciabatta in a toaster or on a dry skillet.

   Required ingredients:

   • Ciabatta: 8 pieces

10. Pour the soup into eight warmed plates and place a piece of toast in each. Top with a poached egg, season, and drizzle with first-pressed olive oil.

    Required ingredients:

    • Chicken egg: 10 pieces
    • Extra virgin olive oil:  to taste
    • Salt:  to taste
    • Ground black pepper:  to taste