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Creamy asparagus soup with a poached egg on toast

Jamie Oliver
  • 50 minutes
  • Serves 8

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