Serves 4
Ingredients
2 bundles British asparagus, trimmed
1 leek, washed and trimmed
50g Butter
400ml vegetable or chicken stock
1 tbsp double cream
1 tbsp olive oil
4 medium eggs, poached
Method
1
Cut the asparagus into 3cm lengths. Reserve the tips and set aside. Halve the leek lengthways and cut into 1 cm pieces. Melt the butter in a large saucepan and add the leek and asparagus. Sauté for 3 minutes, until the vegetables are starting to soften. Add the stock and bring to the boil. Simmer for 10 minutes, until the asparagus is soft and cooked through.
2
Blend the soup in a food processor or with a hand blender, until smooth. Season to taste with sea salt and black pepper and return to the pan. Add the double cream and warm through.
3
Meanwhile, toss the asparagus tips in the olive oil, and heat a ridged griddle pan. Griddle the asparagus for 2 minutes. Serve the soup in warmed soup bowls, topping each bowl with a lightly poached egg and some asparagus tips.
Hot Tips
When poaching the eggs put them into boiling salted water with a dash of vinegar as this helps to keep the egg together. The eggs can be poached in advanced and placed into a bowl of cold water then when the eggs are required they can be dropped back into boiling water. Soup is the only way that asparagus can be frozen.
