Asparagus and Leek Soup
Ingredients
- 200 g asparagus, woody ends removed
- Ghee or coconut oil
- 1/2 medium white onions, peeled and chopped
- 1/2 sticks celery, trimmed and chopped
- 1/2 leeks, trimmed and chopped
- 1/2 litres organic chicken or vegetable stock
- sea salt
- freshly ground black pepper
- 4 small free-range eggs
- 1 knob butter
- Ghee or coconut oil
Method
- Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks.
- Get a large, deep pan on the heat and add a good lug of ghee or coconut oil. Gently fry the onions, celery and leeks for around 10 minutes, until soft and sweet, without colouring.
- Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on.
- Remove from the heat and blitz with a hand-held blender.
- Season the soup bit by bit (this is important) with salt and pepper until just right.
- Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes until the tips have softened.
- Just before I’m ready to serve the soup, I get a wide casserole-type pan on the heat with 8 to 10cm of boiling water.
- Using really fresh eggs crack all 4 into the water, few minutes and they will be done.
- Using a slotted spoon, remove all the poached eggs to a plate.
Serves 2
