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.
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.
- Green asparagus: 900 g
2
Chop the onion, leek, and celery finely.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chicken egg: 10 pieces
8
Crack all the eggs into boiling water one by one. Cook for 2-3 minutes.
- Chicken egg: 10 pieces
9
Toast slices of ciabatta in a toaster or on a dry skillet.
- 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.
- Chicken egg: 10 pieces
- Extra virgin olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
