Cream of Asparagus Soup with Soft Poached Eggs

Cream of Asparagus Soup with Soft Poached Eggs

Yield: 4 servings


  • 600 grams asparagus (about 1 ½ bunches)
  • 4 cups vegetable or chicken stock
  • ½ tsp white vinegar
  • 4 large eggs
  • 3 tbsp unsalted butter
  • 2 leeks, white part only, trimmed and thinly sliced 
  • 2 small celery stalks, thinly sliced 
  • 2 tbsp all purpose flour
  • 1½ tbsp heavy cream 
  • salt and freshly ground black pepper
  • Optional toppings: chives blossoms or other edible flours, croutons


  1. Snap off the woody ends of the asparagus and roughly chop them. Put the chopped ends in a pan with the stock, bring to the boil, then cover and simmer for 15 minutes. Strain, discarding the ends, and set the stock aside.
  2. Meanwhile, cut the tips off the asparagus spears and halve lengthwise. Roughly chop the remaining stalks. Bring a small pot of lightly salted water to boil. Drop the asparagus tips into the boiling water and cook for 2 minutes until just tender. Drain, refresh under cold water and set aside.
  3. Melt the butter in a large pan and add the asparagus stalks, sliced leeks and celery. Cover and cook over a low heat for 10 minutes, until soft but not browned.
  4. Uncover, stir in the flour and cook for 1 minute. Stir in the asparagus-flavored stock, cover again and simmer for 10 minutes until the vegetables are tender. 
  5. Remove from the heat and allow to cool slightly. Once cooled, puree the soup using a blender or immersion blender until completely smooth. Return the pureed soup back into the pot, bring back to a simmer and stir in the heavy cream. Season to taste.
  6. To poach the eggs: Bring a small pot of water to a boil. Add the vinegar and reduce the water to a gentle simmer. Crack one egg into a ramekin or small bowl, being careful not to break the yolk. Swirl the water with a spoon to make a whirlpool and then gently drop the cracked egg into the water. Cook for 3 minutes, then gently remove with a slotted spoon and transfer to a dish lined with a paper towel or dish towel. Repeat with the remaining eggs.
  7. Ladle the warm soup into individual bowls and top with poached eggs, asparagus tips, a pinch of black pepper, and optional toppings.


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