Here we have Jamie Oliver’s pureed silky smooth Asparagus soup with Poached egg–a fantastically delicious treat on a cold Winter night. Don’t be turned off by the color, the soup has a wonderful rich flavor.
Chop the tips of your asparagus and put these to one side for later. Roughly chop the asparagus stalks. Get a large, deep pan on the heat and add a good glug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, until soft and sweet, without coloring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a handheld immersion blender or in a standard blender. Season the soup bit by bit with salt and pepper until just right. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few minutes until the tips have softened.
Boil enough water that the eggs can sink–gently place two eggs with a spoon into the boiling water. After about 5 minutes they should be perfectly poached.
Toast a delicious piece of ciabatta bread and gently place the poached egg over the bread.
1 3/4 lbs asparagus, woody ends removed
2 medium white onions, peeled and chopped
2 sticks of celery trimmed and chopped
2 leeks, trimmed and chopped
2 quarts good-quality chicken or veggie stock
sea salt and freshly ground black pepper
10 small very fresh free0range or organic eggs (only one per soup bowl!)
8 slices of ciabatta bread
a knob of butter (I skipped the butter)