Asparagus Velouté with Poached Egg Recipe

Ingredients

• 1 pound asparagus, trimmed and chopped into small pieces
• 1 onion, chopped
• 4 cups chicken or vegetable broth
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 2/3 cup heavy cream
• Salt and pepper
• 4 large eggs
• Vinegar

Instructions

1. In a large pot over medium heat, sauté the onion in butter until softened, about 5 minutes.
2. Add the asparagus to the pot and stir to combine. Cook for another 5-7 minutes until the asparagus is tender.
3. Sprinkle flour over the top of the asparagus and stir well to combine.
4. Pour broth over the top of the mixture and stir well. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Remove the pot from the heat and blend the mixture with an immersion blender until smooth.
6. Stir in heavy cream and season with salt and pepper to taste.
7. Poach the eggs in a separate pot of water with vinegar.
8. Once the eggs are poached, place one egg in each serving bowl and top with the asparagus velouté.

Serving Suggestions

Serve with a slice of crusty bread and a sprinkle of freshly chopped parsley on top. Enjoy as a light lunch or as a starter to a larger meal.