12 Jun Asparagus soup recipe
Asparagus soup with poached egg on toast
Before the end of the asparagus season, I thought it might be nice to do a recipe that includes the best Formby can offer, or some sprue as an alternative!
Serves 4 (halve recipe for two, obvs)
1 large bunch Formby asparagus
1 medium white onion, peeled and chopped
1 stick celery, trimmed and chopped
1 leek, trimmed and chopped
1 litre chicken or vegetable stock
Good salt and ground pepper
4 small or medium fresh free range eggs
4 slices ciabatta or sourdough bread
Knob of butter
Extra virgin olive oil
Chop the tips off your asparagus, and put to one side for later. Roughly chop the asparagus stalks.
Put a large deep pan on the heat and add a glut 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 handheld blitzed or in a liquidiser. Gradually season the soup bit by bit with salt and pepper until it reaches your taste. Put the soup back on the heat and stir in the asparagus tips. Bring back to the boiling simmer for a few more minutes until the tips have softened.
Poach your eggs according to your own method, but don’t overcook them, you want them a bit runny. Toast your ciabatta or chosen bread slices. To serve, decide the soup between 4 (or 2) warmed bowls and place a piece of toast onto each. Put a poached egg on top, cut into it toilet it run, season and drizzle with a bit of olive oil. Then, eat it.