This delicious Jamie Oliver asparagus soup is a quick and creamy dish that’s perfect for any time of year. Packed with fresh vegetables and topped with a poached egg on toast, it’s a simple yet hearty meal. You can easily adapt it with common ingredients for a nutritious, satisfying lunch or dinner.
Ingredients Needed
- 800g (28 oz) asparagus, woody ends removed
- Olive oil
- 2 medium white onions, peeled and chopped
- 2 sticks of celery, trimmed and chopped
- 2 leeks, trimmed and chopped
- 2 litres (8 cups) organic vegetable or chicken stock
- 10 small free-range eggs
- 8 slices of ciabatta bread
- 1 knob (about 15g / 1 tbsp) unsalted butter
- Extra virgin olive oil
How To Make Asparagus Soup
- Prepare the Asparagus: Chop the tips off your asparagus and set them aside for later. Roughly chop the asparagus stalks.
- Cook the Vegetables: Heat a large, deep pan and pour in a good splash of olive oil. Gently fry the onions, celery, and leeks for around 10 minutes, or until they soften and become sweet, but without coloring.
- Add Asparagus Stalks and Stock: Add the chopped asparagus stalks and stock to the pan. Simmer for 20 minutes with a lid on, allowing the flavors to blend.
- Blend the Soup: Remove the pan from the heat and blitz the soup with a hand-held blender or transfer to a liquidizer. Season the soup bit by bit with salt and pepper until it’s just right.
- Add the Asparagus Tips: Put the soup back on the heat, stir in the reserved asparagus tips, bring it back to the boil, and simmer for a few more minutes until the tips have softened.
- Poach the Eggs: In a wide pan, bring 8-10 cm (3-4 inches) of water to a boil. Crack all 10 eggs into the water, cooking them for about 2 minutes until the yolks are runny.
- Toast the Bread: While the eggs are poaching, toast the ciabatta slices.
- Serve the Soup: Divide the soup between 8 warmed bowls. Place a slice of toast into each bowl and top with a poached egg. Cut into the egg to let the yolk run, season with salt and pepper, and drizzle with extra virgin olive oil.
Recipe Tips
- Blend the soup well: Make sure to blend the soup until it’s smooth for a creamy texture. If it’s too thick, add a little more stock to adjust the consistency.
- Season gradually: Add salt and pepper bit by bit during blending and simmering. This helps you get the seasoning just right.
- Poach eggs carefully: Don’t overcook the poached eggs. Aim for a runny yolk, which adds richness to the soup when you cut into it.
- Serve immediately: The soup is best served hot, right after making the poached eggs and toasting the bread. This keeps the texture fresh and delicious.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature before refrigerating. Store in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the soup to cool to room temperature, then transfer it to a freezer-safe container. You can freeze it for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Reheat the soup on medium heat for about 5-7 minutes, stirring occasionally, until it’s hot throughout. If the soup becomes too thick, add a splash of stock or water to adjust the consistency.
Nutrition Facts
Serving Size: 1 cup (approximately 248 grams)
- Calories: 229
- Total Fat: 13.4g
- Saturated Fat: 3.5g
- Total Carbohydrate: 14.1g
- Dietary Fiber: 3.4g
- Sugars: 5.5g
- Protein: 14.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Leek And Potato Soup
- Jamie Oliver Celery Soup
- Jamie Oliver Cauliflower And Leek Soup
- Jamie Oliver Carrot And Coriander Soup
Jamie Oliver Asparagus Soup
Description
This delicious Jamie Oliver asparagus soup is a quick and creamy dish that’s perfect for any time of year. Packed with fresh vegetables and topped with a poached egg on toast, it’s a simple yet hearty meal. You can easily adapt it with common ingredients for a nutritious, satisfying lunch or dinner.
Ingredients
Instructions
- Prepare the Asparagus: Chop the tips off your asparagus and set them aside for later. Roughly chop the asparagus stalks.
- Cook the Vegetables: Heat a large, deep pan and pour in a good splash of olive oil. Gently fry the onions, celery, and leeks for around 10 minutes, or until they soften and become sweet, but without coloring.
- Add Asparagus Stalks and Stock: Add the chopped asparagus stalks and stock to the pan. Simmer for 20 minutes with a lid on, allowing the flavors to blend.
- Blend the Soup: Remove the pan from the heat and blitz the soup with a hand-held blender or transfer to a liquidizer. Season the soup bit by bit with salt and pepper until it’s just right.
- Add the Asparagus Tips: Put the soup back on the heat, stir in the reserved asparagus tips, bring it back to the boil, and simmer for a few more minutes until the tips have softened.
- Poach the Eggs: In a wide pan, bring 8-10 cm (3-4 inches) of water to a boil. Crack all 10 eggs into the water, cooking them for about 2 minutes until the yolks are runny.
- Toast the Bread: While the eggs are poaching, toast the ciabatta slices.
- Serve the Soup: Divide the soup between 8 warmed bowls. Place a slice of toast into each bowl and top with a poached egg. Cut into the egg to let the yolk run, season with salt and pepper, and drizzle with extra virgin olive oil.
Notes
- Blend the soup well: Make sure to blend the soup until it’s smooth for a creamy texture. If it’s too thick, add a little more stock to adjust the consistency.
- Season gradually: Add salt and pepper bit by bit during blending and simmering. This helps you get the seasoning just right.
- Poach eggs carefully: Don’t overcook the poached eggs. Aim for a runny yolk, which adds richness to the soup when you cut into it.
- Serve immediately: The soup is best served hot, right after making the poached eggs and toasting the bread. This keeps the texture fresh and delicious.
Jamie Oliver Asparagus Soup