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Creamy asparagus soup with a poached egg on toast
- 800 g asparagus, woody ends removed
- olive oil
- 2 medium white onions, peeled and chopped
- 2 sticks celery, trimmed and chopped
- 2 leeks, trimmed and chopped
- 2 litres organic chicken or vegetable stock
- sea salt
- freshly ground black pepper
- 10 small free-range eggs
- 8 slices ciabatta bread
- 1 knob butter
- extra virgin olive oil
Directions:View on Jamie Oliver
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