Creamy Asparagus Soup with a Poached Egg Recipe

Looking for an easy creamy asparagus soup with a poached egg recipe? Learn how to make creamy asparagus soup with a poached egg using healthy ingredients.


Submitted by inkershmies

Makes 6 servings



A fantastically simple asparagus soup, pureÚd till it?s silky smooth, is always a winner. Delicious eaten hot (or cold on really hot days with the help of a little lemon juice). The poached egg on toast makes it for me, but of course you don?t have to serve the soup with them. I usually poach a couple more eggs than I need in case of breakages in the pan! I?ve made this for eight, but feel free to halve quantities or freeze soup leftovers.

Recipe Ingredients for creamy asparagus soup with a poached egg

800 g asparagus
220 g onions
80 g celery
378 g leeks
2 servings vegetable stock
1 pinch of salt and black pepper

Recipe Directions for creamy asparagus soup with a poached egg

  1. Chop the tips off 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 lug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, until soft and sweet, without colouring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held blender or in a liquidizer. Season the soup bit by bit (this is important) 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 more minutes until the tips have softened.

  2. Just before I?m ready to serve the soup, I get a wide casserole-type pan on the heat with 8 to 10cm of boiling water. Using really fresh eggs, I very quickly crack all 10 into the water. Don?t worry about poaching so many at the same time. They don?t have to look perfect. A couple of minutes and they?ll be done, as you want them to be a bit runny. Toast your ciabatta slices. Using a slotted spoon, remove all the poached eggs to a plate and add a knob of butter to them. To serve, divide the soup between eight warmed bowls and place a piece of toast into each. Put a poached egg on top, cut into it to make it runny, season and drizzle with extra virgin olive oil.

Categories

Soup

Nutrition Facts
Serving Size 249.4g
Amount Per Serving
Calories
88
Calories from Fat
4
% Daily Value*
Total Fat
0.4g
1%
Saturated Fat
0.1g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
27mg
1%
Potassium
471mg
13%
Total Carbohydrates
19.1g
6%
Dietary Fiber
4.8g
19%
Sugars
6.8g
Protein
4.6g
Vitamin A 42% Vitamin C 30%
Calcium 8% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Low in sodium
  • Very high in dietary fiber
  • Very high in iron
  • Very high in manganese
  • High in magnesium
  • High in phosphorus
  • High in potassium
  • High in riboflavin
  • Very high in thiamin
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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