We all know there is more than one way to do pretty much everything but when I came across “Asparagus Soup with Poached Egg” twice in two days and thought it was worth testing and sharing.
The first one is from Williams-Sonoma and I found it when I was at my local shop drooling over pretty much everything in the shop. They had recipe cards on the counter and this one caught my attention as someone in my house is a poached egg freak. So I am always looking for new recipes to make.
The second came to me today via email from the About.com Food e-newsletter along with other tasty cold soups. Perfect timing for the warm weather the entire country is having.
Being in the height of the Asparagus season, it should be fairly easy to acquire most of the ingredients called for in the recipes. Even easier if you are growing your own…. I will be testing them both at our home over the weekend and posting the results but would love to hear your feedback as well and which one you prefered, why, etc.. {with pictures of course!!}
Happy Spring!! ~ kf.
Williams-Sonoma: ASPARAGUS SOUP WITH POACHED EGGS
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.
About.com: Cream of Asparagus Soup with Poached Egg
Cook Time: 20 minutes
Total Time: 20 minutes
Ingredients:
•2 bundles green or white asparagus, trimmed
•1 leek, washed and trimmed
•½ stick/50g Butter
•1 pint/400ml vegetable (or chicken stock for a non vegetarian soup)
•1 tbsp heavy cream
•1 tbsp olive oil
•4 medium eggs, poached
Preparation:
Serves 4
•Cut the asparagus into 1″/3cm lengths. Reserve the tips and set aside.
•Halve the leek lengthwise and cut into ½”/1 cm pieces.
•Melt the butter in a large saucepan and add the leek and asparagus. Sauté for 3 minutes, until the vegetables are starting to soften. Add the stock and bring to the boil. Simmer for 10 minutes, until the asparagus is soft and cooked through.
•Blend the soup in a food processor or with a hand blender, until smooth. Season to taste with sea salt and black pepper and return to the pan. Add the double cream and warm through.
•Meanwhile, toss the asparagus tips in the olive oil, and heat a ridged griddle pan. Griddle the asparagus for 2 minutes. Serve the soup in warmed soup bowls if eating warm, or leave to cool if wanting to serve cold. Top each bowl with a lightly poached egg and some asparagus tips.
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