Jamie Oliver

Creamy asparagus soup with a poached egg on toast

Absolutely lovely hot or cold

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Creamy asparagus soup with a poached egg on toast

Serves 8
Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    340
    17%
  • Fat
    20.3g
    29%
  • Saturates
    5.1g
    26%
  • Protein
    19.3g
    43%
  • Carbs
    20.5g
    8%
  • Sugar
    8.2g
    9%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie at Home
Recipe From

Jamie at Home

Nutrition per serving
  • Calories
    340
    17%
  • Fat
    20.3g
    29%
  • Saturates
    5.1g
    26%
  • Protein
    19.3g
    43%
  • Carbs
    20.5g
    8%
  • Sugar
    8.2g
    9%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 800 g asparagus , woody ends removed
  • olive oil
  • 2 medium white onions , peeled and chopped
  • 2 sticks celery , trimmed and chopped
  • 2 leeks , trimmed and chopped
  • 2 litres organic chicken or vegetable stock
  • sea salt
  • freshly ground black pepper
  • 10 small free-range eggs
  • 8 slices ciabatta bread
  • 1 knob butter
  • extra virgin olive oil
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Method

A fantastically simple asparagus soup, pureéd till it’s 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 don’t have to serve the soup with them. I usually poach a couple more eggs than I need in case of breakages in the pan! I’ve 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 lug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, 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 until the tips have softened.

Just before I’m ready to serve the soup, I get a wide casserole-type pan on the heat with 8 to 10cm of boiling water. Using really fresh eggs, I very quickly crack all 10 into the water. Don’t worry about poaching so many at the same time. They don’t have to look perfect. A couple of minutes and they’ll 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.

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