Dinner Tonight: Asparagus Soup With Egg On Toast Recipe

1. 1

   In a heavy soup pot, heat the olive oil over medium heat, then add the celery, onion, and leek. Sweat for 10-12 minutes until the vegetables are soft. Avoid getting too much color on them.

2. 2

   While the vegetables are cooking, chop off the tips of the asparagus and reserve. Chop the remaining stalks and add to the pot once the vegetables are cooked. Cover with chicken stock, bring to a boil, then simmer for 20 minutes, covered.

3. 3

   Return the soup to the pot and add the asparagus tips. Season to taste with salt (I used about 3/4 tablespoon). Simmer until they are tender, another 7-10 minutes. In the meantime, bring a small pot of water to boil and poach the eggs until the whites are set but the yolk is still runny; toast the baguette rounds in a toaster or under a broiler. Serve the soup with the bread rounds resting on top to hold the egg, and drizzle with olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.