Asparagus Soup with Poached Egg (Comparison of Two Recipes)
Ingredients
- 2 Tbs olive oil
- 1 large leek white and light green portions
- 1 tsp minced garlic
- 1 tsp Hungarian paprika
- 1.5 lb asparagus ends trimmed, spears cut into 1-inch pieces
- 2 Tbs butter
- 4 cups vegetable stock
- 4 large eggs for poaching
- to taste salt and pepper
Instructions
- Sauté leek and asparagus in butter until softened (about 3 minutes).
- Add vegetable stock and simmer until asparagus is tender (about 10 minutes).
- Blend the soup until smooth. Season with salt and pepper.
- Poach eggs to your liking.
- Serve soup in warmed bowls, topped with a poached egg.
