asparagus soup with fried eggs

vellutata di asparagi e fiori di zucca

4 servings

Though this soup is easy to make, it looks simply stunning: a fried egg, sunny side up, floats atop a gorgeously green puree for a dish that practically screams spring.

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Ingredients

1 mini baguette
2 1/2 pounds asparagus, trimmed
1/2 cup finely chopped onion
1 garlic clove, smashed and peeled
Fine sea salt
2 tablespoons extra-virgin olive oil plus more for drizzling
Freshly ground white peppercorns
4 large eggs

Instructions

Cut 4 (1/3-inch-thick) slices from baguette and lightly toast. Save remaining baguette for another use.

Cut all but 8 asparagus into 1-inch lengths. In a medium saucepan bring 3 1/3 cups water, onion, garlic and pinch salt to a boil; add chopped asparagus and cook until tender, about 8 minutes. In batches, carefully purée soup until creamy and smooth. Return soup to pot and cover to keep warm.

Cut remaining asparagus in half, lengthwise, then cut in half crosswise; place in a large skillet. Add water to come halfway up sides of pan, 1 tablespoon oil and pinch salt and pepper. Simmer until tender, about 3 minutes, then drain.

In a large nonstick skillet, fry eggs in remaining tablespoon oil; sprinkle with salt.

Gently warm soup, stirring, then ladle into bowls. Top with asparagus, fried eggs and toasts. Drizzle with oil and sprinkle with pepper. Serve hot.

April 2010

keywords:

asparagus, spring, soup

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Comments [2] | Add your comment

This was such a quick and tasty recipe. I served this with J sparkling wine, which paired perfectly. I'll be making it again this week, since I picked up some extra asparagus at the grocery.
Posted: May 20, 2010 05:06 by maddhatterslab
Sounds yummy. Timely too.
Posted: March 29, 2010 15:43 by johnr