Monday, April 16, 2012

Asparagus Soup with Poached Eggs

Asparagus Soup with Poached Eggs


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
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
In a heavy soup pot over high heat, warm the olive oil for 5 minutes. Add the
leek, season with salt and pepper and cook, stir occasionally, for 10 minutes.
Add the garlic and the 1 tsp. paprika and cook, stir occasionally, for 2
minutes. Add the asparagus, stock concentrate and water and cook, stir
occasionally, until the asparagus is tender, about 15 minutes.Place the
spinach on top of the soup mixture and cook for 1 minute. Using an immersion
blender ,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
Williams-Sonoma Kitchen.
Cooks Notes:
I made this as the soup course for my family Easter Dinner. It was fabulous. The only changes I made were: I used fennel leaf instead of leeks, I used 2 cans of asparagus pieces with juice, instead of fresh and I used vegetable broth instead of water. I also made it ahead of time and froze it- It kept very well. I defrosted it the night before , put it in the crockpot to heat for Easter Dinner.

1 comment:

  1. Asparagus and egg is always a winner. Nice recipe. I like dunking lightly steamed asparagus spears into soft boiled eggs :)