© David Loftus
creamy asparagus soup with a poached egg on toast
A fantastically simple asparagus soup, purťed till itís silky smooth, is always a winner. Delicious eaten hot (or cold on really hot days with the help of a little lemon juice). The poached egg on toast makes it for me, but of course you donít have to serve the soup with them. I usually poach a couple more eggs than I need in case of breakages in the pan! Iíve made this for eight, but feel free to halve quantities or freeze soup leftovers.
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 add a good glug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, until soft and sweet, but without coloring. 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 immersion blender or in a standard blender. 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 until the tips have softened.
Just before Iím ready to serve the soup, I get a wide casserole-type pan on the heat with 3 to 4 inches of boiling water. Using really fresh eggs, I very quickly crack all 10 into the water. Donít worry about poaching so many at the same time. They donít have to look perfect. A couple of minutes and theyíll be
done, as you want them to be a bit runny. Toast your ciabatta slices. Using a slotted spoon, remove all the poached eggs to a plate and add a knob of butter to them. To serve, divide the soup between eight warmed bowls and place a piece of toast into each. Put a poached egg on top, cut into it to make it runny, season and drizzle with extra virgin olive oil.