Creamy asparagus soup with a poached egg on toast


800 g asparagus, woody ends removed
olive oil
2 medium white onions, peeled and chopped
2 sticks celery, trimmed and chopped
2 leeks, trimmed and chopped
2 litres organic chicken or vegetable stock
sea salt
freshly ground black pepper
10 small free-range eggs
8 slices ciabatta bread
1 knob butter
extra virgin olive oil

View the full recipe: Jamie Oliver

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