INGREDIENTS
800 g
Asparagus woody ends removed
2 sticks
Celery
2
Leeks
2
White onions, medium
10
Eggs, small free-range
2 l
organic vegetable or chicken stock
1
Black pepper, freshly ground
1
Sea salt
1
Olive oil
1
Olive oil, extra virgin
8
slices Ciabatta bread
1
knob Butter