Asparagus Soup with Poached Egg Recipe

Ingredients:

• 2 lbs asparagus, trimmed and cut into 1 inch pieces
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 4 large eggs
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until the onion is soft and translucent.
2. Add asparagus and broth to the pot and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the asparagus is tender.
3. Using an immersion blender or transferring the soup to a blender or food processor, puree the soup until smooth.
4. Stir in heavy cream and season with salt and pepper to taste.
5. To poach the eggs, fill a large shallow pot with water and bring to a simmer. Crack eggs into separate ramekins or small bowls. Using a spoon, create a whirlpool in the pot by stirring the water in a circular motion. Slowly pour the first egg into the center of the vortex. Repeat with the remaining eggs. Cook for 3-4 minutes or until desired runniness.
6. Using a slotted spoon, remove each egg and place on a paper towel to drain off excess water.
7. To serve, ladle soup into bowls and place one poached egg on top of each bowl. Add salt and pepper to taste if desired.

Verdict:

This asparagus soup with poached egg is a perfect combination of rich and creamy soup with the contrasting flavor of runny egg yolks. It’s easy to make and perfect for a light lunch or a starter dish for that special occasion dinner.

Serving Suggestions:

Serve asparagus soup with poached egg with a side of sliced baguette or warm garlic bread. Top with grated parmesan or chives for extra flavor and texture. Pair it with a chilled white wine for a complete and satisfying meal.