Asparagus and Leek Soup


    • 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


    1. Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks.
    2. 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.
    3. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on.
    4. Remove from the heat and blitz with a hand-held blender.
    5. Season the soup bit by bit (this is important) with salt and pepper until just right.
    6. 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.
    7. 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.
    8. Using really fresh eggs crack all 4 into the water, few minutes and they will be done.
    9. Using a slotted spoon, remove all the poached eggs to a plate.

Serves 2

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