Ingredients:
1 bunch asparagus, trimmed
1 tablespoon olive oil
½ medium onion, diced
1 large celery rib, sliced
4 cups broth
Salt and pepper
4 eggs
4 slices artisan bread (farm, sourdough, or paisano)
4 teaspoons butter
Extra virgin olive oil
Directions:
Chop the tips off asparagus and put these to one side for later. Roughly chop the asparagus stalks. Heat olive oil in a large, deep pan over medium heat. Gently fry the onions and celery for 10 minutes, until soft and sweet, without coloring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from heat and puree with an immersion blender or in a standard blender. Season the soup with salt and pepper. Put the soup back on the heat, stir in the asparagus tips, bring back to a boil and simmer for a couple minutes until the tips have softened.
In a large, deep skillet fill with 3 to 4 inches of water, bring to a boil then reduce to a hard simmer. Crack eggs into water and allow to cook for a couple minutes. Toast and butter bread. Ladle soup into 4 bowls and add a
piece of toast into each. Using a slotted spoon, remove poached eggs and place onto of toast. Cut into it to make it runny, season and drizzle with extra virgin olive oil.
Serves: 4
Recipe by:
www.jamieoliver.com