Asparagus Soup with Dippy Egg
This delicate soup tastes of Spring – perfect for making the most of homegrown British asparagus at its very best. Poach eggs in advance, if you like, or leave them out.
Hands-on time 30min. Cooking time about 30min. Serves 8
◆ 1.4kg (3lb) asparagus (buy British if you can), woody ends discarded
◆ 50g (2oz) unsalted butter
◆ 8 spring onions, finely sliced
◆ 2tbsp plain flour
◆ 1.8 litre (3¼ pint) vegetable stock
◆ 1 lemon, halved (any pips removed)
◆ Small bunch parsley, roughly chopped
◆ 150ml (¼ pint) double cream
◆ 8 medium eggs
◆ Olive oil, to drizzle, optional
1 Trim asparagus tips from stalks and chop into 2.5cm (1in) lengths; reserve everything.
2 In a large pan, melt the butter and fry the asparagus tips for about 3min until softened. Remove with a slotted spoon and reserve to garnish the soup.
3 Put the pan back on the heat, add the onions and fry for 3-5min until softened. Add the asparagus stalks and fry for 2min. Stir in the flour and cook for 1min. Gradually add the stock, then add the lemon halves and chopped parsley to the pan. Bring to the boil, then reduce the heat and simmer for 10min, until the asparagus is tender. Discard lemon halves.
4 Use a stick blender, or transfer soup to a blender in batches and purée until smooth.
5 Return the soup to the pan and stir in the cream. Season well and keep warm over a low heat while you poach the eggs.
6 Poach eggs in a pan of gently simmering water for 3-4min, until whites are set and yolk remains soft. Lift an egg out with a slotted spoon and transfer to a shallow dish of warm water. Repeat with the remaining eggs. See GH Tip.
7 Ladle the soup into bowls and top each with a poached egg. Divide the reserved asparagus tips among the bowls and season well with black pepper.
PER SERVING 293cals, 13g protein, 22g fat (11g saturates), 8g carbs (4g total sugars), 6g fibre
GH TIP Up to a day ahead, poach eggs for 2min only, until just set, then plunge directly into a sealable container filled with cold water. Cover and chill until needed. When ready to use, gently lift all the eggs out of the cold water and add to a large pan of boiling water. Warm through for 2min for soft, 4min for a firmer set.
GET AHEAD Make the soup up to the end of Step 4 up to a day ahead, cool, then cover and chill. Reheat gently, then complete recipe to serve.