Creamy Asparagus Soup with Poached Eggs

Creamy Asparagus Soup with Poached Eggs:

There’s nothing better than a one dish meal and this soup certainly satisfies everything you’d look for: fabulous taste, protein, vegetables, and warm creaminess.

I first made this recipe with a group of culinary aficionados who get together twice yearly to experiment with new recipes. Originally the recipe appeared in an Oregon-based newspaper, the Oregonian, and one of the women in our culinary group lives in Oregon where she came upon the recipe. We chose it because we love asparagus and we love poached eggs and for all of us preparing a perfectly poached egg remained an enigma.

Our goal was to make perfectly rounded, gorgeous poached eggs and we went through a good dozen or so eggs before surrendering and accepting delicious, but by no means perfectly formed, poached eggs.

The creamy asparagus soup with poached eggs was absolutely delicious and is a great comfort food, especially on a crisp day, so give it a try. And if you have a tip on how to prepare perfectly poached eggs please send it along!

Creamy asparagus soup with poached eggs

 

Creamy Asparagus Soup with Poached Eggs

Adapted from a recipe appearing in the Oregonian

Ingredients:

1 1/4 pounds of fresh asparagus
4 1/2 cups of vegetable or chicken broth
5 1/4 ounces leaks, white parts only.
Two thinly sliced, small celery stalks
1/4 cup olive oil
2 tablespoons flour
Salt and freshly ground black pepper, to taste
Four super fresh, organic eggs

Procedure:

Rinse the asparagus and break off the tough, woody ends.
Cut the tips off the asparagus, slice lengthwise and set aside.
Roughly chop the remaining asparagus.
Slice the white part of the leaks, and the celery stocks, and set aside.
Bring a small saucepan of water to boil, lightly salt, and blanch the asparagus tips until tender crisp.
Remove from the sauce pan with a slotted spoon, run under cold water, and set aside on a dishtowel to dry.
Bring a medium sized pot of water to boil, with about 4 inches deep water.
Lower the water temperature to a simmer, then add a teaspoon of vinegar to the water.
Use a wooden spoon to swirl the water until you have a rapidly moving whirlpool of water in your pan.
Crack one of the eggs into a small bowl or large spoon and immediately slide the egg into the pot of water and continue using the wooden spoon to keep the water swirling.
Once the egg has begun to cook and taken shape, allow it to cook for another three minutes.
Use a slotted spoon to remove the egg and place it in a dish of cold water.
Repeat with the remaining three eggs.
In a sauce pan large enough to hold the broth and asparagus heat the olive oil and then add the chopped asparagus, leaks and celery.
Cook for about 10 minutes over a low flame until the vegetables are tender.
Sprinkle the vegetables with the flour and cook stirring for about a minute.
Gradually add the broth stirring constantly, and simmer for an additional 10 to 15 minutes.
Turn off the heat and using an immersion blender, blend the soup until creamy and smooth.
Taste the soup and add salt and freshly ground black pepper to taste.
If the soup is not completely smooth, pour it through a fine mesh strainer.
At this point return the soup to the stove and stir in the fresh cream.
When you’re ready to serve the soup place the poached eggs into hot water and allow to warm up for 30 seconds.

 

asparagus

 

Heat up the soup, and pour into individual soup bowls.
Top each bowl with a poached egg and some of the asparagus tips.
If desired drizzle with olive oil and serve.

Creamy asparagus soup with poached eggs

Creamy Asparagus Soup with Poached Eggs

Course: Soup
Servings: 4
There's nothing better than a one dish meal and this soup certainly satisfies everything you'd look for in a meal: fabulous taste, protein, vegetables, and warm creaminess.

I first made this recipe with a group of women who get together twice yearly to experiment with new recipes. Originally this recipe appeared in an Oregon-based newspaper, the Oregonian, and one of the women in our culinary group lives in Oregon where she came upon it. We chose it because we love asparagus and we love poached eggs and for all of us preparing a perfectly poached egg remained an enigma.

Our goal was to make perfectly rounded, gorgeous poached eggs and I believe we went through a good dozen or so eggs before surrendering and accepting delicious, but by no means perfectly formed, poached eggs.

The soup was absolutely delicious and is a great comfort food, especially on a crisp day, so give it a try. And if you have a tip on how to perfect poached eggs please send it along!

Print

Ingredients

  • 570 grams fresh asparagus
  • 1 liter vegetable or chicken broth
  • 150 grams leaks white parts only
  • 2 thinly sliced small celery stalks
  • 60 milliliters olive oil
  • 2 tablespoons flour
  • 1 teaspoon each of salt and freshly ground black pepper or to taste
  • 4 Eggs super fresh and organic

Instructions

  1. Rinse the asparagus and break off the tough, woody ends.
  2. Cut the tips off the asparagus, slice lengthwise and set aside.
    asparagus
  3. Roughly chop the remaining asparagus.
  4. Slice the white part of the leaks, and the celery stocks, and set aside.
  5. Bring a small saucepan of water to boil, lightly salt, and blanch the asparagus tips until tender crisp.
  6. Remove from the sauce pan with a slotted spoon, run under cold water, and set aside on a dishtowel to dry.

  7. Bring a medium sized pot of water to boil, with about 4 inches deep water.
  8. Lower the water temperature to a simmer, then add a teaspoon of vinegar to the water.
  9. Use a wooden spoon to swirl the water until you have a rapidly moving whirlpool of water in your pan.
  10. Crack one of the eggs into a small bowl or large spoon and immediately slide the egg into the pot of water and continue using the wooden spoon to keep the water swirling.
  11. Once the egg has begun to cook and taken shape, allow it to cook for another three minutes.
  12. Use a slotted spoon to remove the egg and place it in a dish of cold water.
  13. Repeat with the remaining three eggs.
  14. In a sauce pan large enough to hold the broth and asparagus heat the olive oil and then add the chopped asparagus, leaks and celery.
  15. Cook for about 10 minutes over a low flame until the vegetables are tender.
  16. Sprinkle the vegetables with the flour and cook stirring for about a minute.
  17. Gradually add the broth stirring constantly, and simmer for an additional 10 to 15 minutes.
  18. Turn off the heat and using an immersion blender, blend the soup until creamy and smooth.
  19. Taste the soup and add salt and freshly ground black pepper to taste.
  20. If the soup is not completely smooth, pour it through a fine mesh strainer.
  21. At this point returned the soup to the stove and stir in the fresh cream.
  22. When you're ready to serve the soup return the poached eggs to the simmering water and allow to warm up for 30 seconds.
  23. Warm up the soup, and pour into individual soup bowls.
  24. Top each bowl with a poached egg and some of the asparagus tips.
  25. If desired drizzle with olive oil and serve.
    Creamy asparagus soup with poached eggs

Creamy asparagus soup with poached eggs

 

Capri…again.

I can’t help it; I’m back in Capri…again. Just for a day and a night to get my fix of Caprese flavors and another rollercoaster of jaw dropping views.

Take a look and you’ll see why I keep coming back. Constantly.

A gate with a view, Via Tragara, Capri…A gate with a view, Via Tragara, Capri

Insalata di seppia tiepida al limone Ovale di Capri…warm squid salad with olive oil, Capri lemons and a touch of peperoncino…

Insalata di seppia tiepida al limone Ovale di Capri...warm squid salad with olive oil, Capri lemon juice and a touch of peperoncino

A table for two, with a delicious view. Capri, Italy…

A table for two, with a delicious view. Capri, Italy

Homemade scialatielli with eggplant, basil and buffalo mozzarella…

Homemade scialatielli with eggplant, basil and buffalo mozzarella

The piazza and the Quisisana Hotel, Capri. It’s crazy in the summer, but irresistible all the same…

The piazza and the Quisisana Hotel, Capri

Capri is awash with a flower explosion…

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Getting ready for dinner…oh my! Luscious tomato, olive and caper sauce for pasta and fish dishes…

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Hotel check-in time in Capri…

Checking in...

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This past month I’ve spent the bulk of my time strolling through the streets of Palma, enjoying the colors of Mallorca, the winding streets, the unique building facades. Mallorcans love color and paint window shutters, doors, and the buildings themselves in bright and bold colors. Each and every one is unique, and it’s the exploration and discovery of the colors and unusual facades, with a backdrop of an explosively blue sky and brilliant sunshine, that I love the most about Palma.

Here are a few of my favorites.

Plaza de Drassana, Palma, Mallorca:

Plaza de Drassana, Palma, Mallorca

Calle de Costa de la Seu, Palma Mallorca:

Calle de Costa de la Seu, Palma Mallorca

Stained glass windows in Cathedral of Santa Maria of Palma, Calle del Mirador, Palma:

Stained glass windows in Cathedral of Santa Maria of Palma, Calle del Mirador, Palma

Calle de Borguny, 9 in Palma, Mallorca:

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Calle de Jaume II, Palma, Mallorca:

Calle de Jaume II, Palma, Mallorca

Plaza del Marqués, Palma Mallorca:

Plaza del Marqués Palmer, Palma Mallorca

Palma’s many street artists, and painter Joan Miró who lived many years in Palma, mirror the Mallorcan love for bold and beautiful colors of Mallorca.

Painting by Joan Mirò:  Sense Títol, Palma Mallorca:

Painting by Joan Mirò: Sense Títol, Palma Mallorca

Mallorcan street artist, SOMA:

SOMA, Calle del Hostal d'en Baulo 9, Palma Mallorca

Painting by Joan Mirò: Personnage et Oiseau, Palma Mallorca:

Painting by Joan Mirò: Personnage et Oiseau, Palma Mallorca:

Plaza de Cort, Palma Mallorca:

Historic center Palma Mallorca

Plaza de Wyler, Palma Mallorca:

Plaza de Wyler, Palma Mallorca

Calle de Gerreria, Palma Mallorca:

Calle de Gerreria, Palma Mallorca

 

 

 

 

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