asparagus soup with fried eggs
vellutata di asparagi
TOTAL TIME: 45 minutes
MAKES: 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.
- 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
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.
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.
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