Creamy asparagus soup with a poached egg on toast
Ingredients
- 800g asparagus, woody ends removed
- olive oil
- 2 medium white onions, peeled and chopped
- 2 sticks of celery, trimmed and copped
- 2 leeks, trimmed and chopped
- 2 litres organic vegetable or chicken stock
- 10 small free-range eggs
- 8 slices of ciabatta bread
- 1 knob of unsalted butter
- extra virgin olive oil
Instructions
Creamy asparagus soup with a poached egg on toast serves 8 original recipe by Jamie Oliver.
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