You could leave out the poached egg here. Also, this is a great soup to make with leftover veg trimmings. I used the asparagus for a salmon dish and put the remainder in this soup. Just be careful not to use the bottom part as it is to tough.
Asparagus and Leek Soup with Poached Egg
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Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 1 leek, finely sliced (160g)
- 100g asparagus, finely sliced
- 2 asparagus spears, peeled lengthways
- 20g butter
- 1 potato, chopped
- 500ml chicken or vegetable stock
- Pinch sugar
- Salt & Pepper
- 2 eggs
- Olive Oil
Instructions
- Sweat the leeks and asparagus with the butter for 10 mins
- Add the potato and stock with some seasoning and cook for 20 mins
- In the meantime, poach your eggs. You can prepare these in advance and place them in chilled water to stop cooking. They can be reheated in boiling water just before serving.
- Using a mandolin or peeler, peel strips of asparagus for decoration. Cook these for 30 seconds in some butter. Remove and place on kitchen paper.
- When your soup has cooked, check it for seasoning. You may need to add a pinch of sugar.
- To serve, place the soup in the bowls; carefully place the egg in the centre, followed by the asparagus spears and a drop of olive oil.
