Asparagus Soup With Poached Eggs
This vibrant and flavorful asparagus soup is a delightful combination of spring produce and aromatic seasonings. Each spoonful offers a velvety texture with a burst of fresh flavors that will have you coming back for more. Topped with perfectly poached eggs and a sprinkle of herbs, this dish is both visually stunning and satisfying to the palate. Enjoy a bowl of this nourishing soup as a light and elegant meal for any occasion.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 large leek, white and light green portions, halved lengthwise and thinly sliced crosswise
- Kosher salt and freshly ground pepper, to taste
- 1 tsp. minced garlic
- 1 tsp. Hungarian paprika, plus more for sprinkling
- 1 1/2 lb. asparagus, ends trimmed, spears cut into 1-inch pieces
- 2 Tbs. chicken or vegetable stock concentrate
- 3 cups water
- 1 cup baby spinach leaves
- 6 poached eggs
- Fresh tarragon leaves, flat-leaf parsley leaves and chopped chives for garnish
Instructions
- In a Cuisinart soup maker and blender over high heat, warm the olive oil for 5 minutes. Add the leek, season with salt and pepper and cook, using the stir function occasionally, for 10 minutes. Add the garlic and the 1 tsp. paprika and cook, using the stir function occasionally, for 2 minutes. Add the asparagus, stock concentrate and water and cook, using the stir function occasionally, until the asparagus is tender, about 15 minutes.
- Place the spinach on top of the soup mixture and cook for 1 minute. Using a towel, hold the lid down and blend on the highest setting until the soup is smooth.
- Season the poached eggs with salt and pepper and lightly sprinkle with paprika. Pour the soup into 6 warmed bowls and top each with 1 poached egg. Garnish with tarragon, parsley and chives and serve immediately. Serves 6.
- Williams-Sonoma Kitchen.
Yield
Serves 6.
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