Asparagus broccoli soup recipe
A delicious asparagus broccoli soup with poached egg, a light yet satisfying soup, bursting with flavour and full of healthy greens.
Equipment
- 1 Pan
- 1 Blender
Ingredients
- 200 g of fresh asparagus, 8-12 spears left intact, the rest chopped
- 200 g of broccoli, cut into florets
- 100 g of fresh spinach
- 1 banana shallot, finely diced (you can use a white onion if you don't have shallots)
- 12 g of fresh basil (a handful)
- 1-2 cloves of garlic, finely chopped
- 1 liter or 4 cups of chicken/vegetable stock, or dashi stock if preferred
- 4 eggs
Instructions
- Bring a heavy-based pan or casserole dish to medium heat with some olive oil, add the shallots and all the asparagus and sauté for 4-5 minutes gently moving the asparagus around in the oil to lightly char.
- Remove the entire asparagus spears and set aside.
- Add the spinach to the pan to wilt.
- Pour in the stock along with the broccoli and basil leaves and simmer for 5-6 minutes until the vegetables are just tender but still have a slight bite.
- Meanwhile, bring a pan of salted water to a simmer, crack each egg into a ramekin and gently lower the ramekin into the water and gently tip the egg out and poach for up to 4 minutes for a soft yolk. Remove the eggs from the water and keep warm in a bowl of tepid water.
- Transfer the soup to a blender (in batches if required) or using a stick blender, process in short sharp bursts to create a pesto-like texture.
- Ladle the soup equally into bowls and arrange 2-3 asparagus spears on top. Place a poached egg on the asparagus and serve straight away.