Cream of Asparagus Soup with Poached Egg

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

How to make:

• 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.
  
  
• 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.
  
  
• 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.

Serves 4

www.british-asparagus.co.uk