Lauren posted that they were making asparagus soup over at Good Egg last weekend, and it totally inspired me. I think I was feeling a little too inspired, because I really skipped some key steps from the recipe, but it still turned out wonderfully. I had originally skipped over this soup, from Jamie at Home, because Jamie Oliver calls it a “creamy asparagus soup with a poached egg on top,” which is exactly what it is but also exactly what I don’t love. First, milk- or cream-based soups aren’t usually my thing. Second, I am picky about eggs. But, this recipe works so well because all the creaminess comes from the egg. I initially thought I would prefer the soup without egg but now that seems crazy. This soup is good, Jamie Oliver is right!
- 4 bunches asparagus, broken to discard the ends, chopped
- olive oil
- 2 white onions, chopped
- 2 sticks of celery, chopped
- 2 leeks, chopped
- 4 cups vegetable stock
- salt and pepper
- poached eggs (poached in un-vinegared water)
Fry up the onions, celery, and leeks in olive oil. When they are nicely cooked, add the stock and the asparagus. Jamie Oliver suggests keeping the tips out until the end but I missed this step and it turned out okay. Simmer the stock for 20 minutes, and then purée the veggies. Season carefully with salt and pepper. At this point, put the asparagus tips in, if you haven’t already. Heat everything up. Meanwhile, bring a pot of water to a boil and toast up some bread. Olivia Go’s awesome class taught me to use a really tall, thin pot to poach eggs, but I don’t have one. Once the water has boiled, give it a stir and crack an egg in. After 3 minutes or so, fish out the egg (or two) with a slotted spoon and top each bowl with the egg and bread. Split the yolk and stir. Seriously tasty and creamy in a good way!