Recipes Soups Vegetable Soups Asparagus Soup with Poached Eggs

Asparagus Soup with Poached Eggs

Asparagus Soup with Poached Eggs is rated 5.0 out of 5 by 4.
  • y_2017, m_5, d_23, h_10
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_recipe.asparagus-soup-with-poached-eggs, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 20ms
  • REVIEWS, PRODUCT
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6

Capture the essence of spring with this beautiful soup, which combines pureed asparagus with baby spinach, topped with a poached egg and garden-fresh herbs. Our Cuisinart soup maker streamlines preparation.

Ingredients:

  • 2 Tbs. olive oil
  • 1 large leek, white and light green portions, halved lengthwise and thinly sliced crosswise
  • Kosher salt and freshly ground pepper, to taste
  • 1 tsp. minced garlic
  • 1 tsp. Hungarian paprika, plus more for sprinkling
  • 1 1/2 lb. asparagus, ends trimmed, spears cut into 1-inch pieces
  • 2 Tbs. chicken or vegetable stock concentrate
  • 3 cups water
  • 1 cup baby spinach leaves
  • 6 poached eggs
  • Fresh tarragon leaves, flat-leaf parsley leaves and chopped chives for garnish

Directions:

In a Cuisinart soup maker and blender over high heat, warm the olive oil for 5 minutes. Add the leek, season with salt and pepper and cook, using the stir function occasionally, for 10 minutes. Add the garlic and the 1 tsp. paprika and cook, using the stir function occasionally, for 2 minutes. Add the asparagus, stock concentrate and water and cook, using the stir function occasionally, until the asparagus is tender, about 15 minutes.

Place the spinach on top of the soup mixture and cook for 1 minute. Using a towel, hold the lid down and blend on the highest setting until the soup is smooth.

Season the poached eggs with salt and pepper and lightly sprinkle with paprika. Pour the soup into 6 warmed bowls and top each with 1 poached egg. Garnish with tarragon, parsley and chives and serve immediately. Serves 6.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from eating a salad differently I've never made a soup before and I have to say that this was easy and tasty. It wasn't runny I really enjoyed the creamy consistency. I will definitely do this again!
Date published: 2013-04-02
Rated 5 out of 5 by from Excellent and Easy! I prepared this on the stove and served it with the egg. I did process it with my food processor as my asparagrus was slightly tough. It was outstanding! We enjoyed a Pouilly-Fuissé with it and had crusty parmesan bread rounds. Excellent for a lite evening supper and plenty for a family.
Date published: 2012-11-05
Rated 5 out of 5 by from Easy, Healthy Made this soup in a pot on the stove, then cooled and put in the bender. Easy and yummy. Haven't tried it with the egg yet, just as a soup. It doesn't make a lot, so double the recipe if you are feeding more than 4. My husband is not generally a "green soup" guy, but he loved it.
Date published: 2012-04-29
Rated 5 out of 5 by from Tasty light Soup This was very easy to make in a large pot over the stove. My daughter tried it with sour cream instead of an egg and liked it. The poached egg definitely makes this soup! I also served it with thick pieces of warm bread- great for dunking in the soup. I would make this again especially for company as an elegant first course. Note: the recipe says it makes 6 servings, I served it for 4 people and it was just enough-- with no left overs!
Date published: 2012-04-06
  • y_2017, m_5, d_23, h_10
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_recipe.asparagus-soup-with-poached-eggs, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 11ms
  • REVIEWS, PRODUCT