Thursday, January 24, 2008
Jamie's Asparagus Soup wtih Poached Egg
I'm not sure what got into me but there must be something about the heat that fried my brain. I mean, I actually made a pot of soup for dinner when it was a hot 35C day.
Or maybe it was the handsome Jamie Oliver who got my attention.
Or maybe it was the gift.
It was on Christmas Day when a family friend came to visit. She handed over me a card and present and asked me not to read the card till she left. I opened up a cute santa claus bag and found ....
A cookbook-Jamie at Home.
I was excited. I have sooo many cookbooks that I would like to own but finances doesn't always permit you to have everything. Besides, I have always believed in delayed gratification.
To cut the long story short, Jamie's asparagus soup caught my attention straight away. Perhaps it was his chapter on how to grow asparagus (and that stopped me complaining about the prices of asparagus straight away), or perhaps it was the lovely idea of adding a poached egg.
Unfortunately, when I arrived at the supermarket, I realised that wasn't any leeks for sale that week. That didn't stop me from grabbing 2 bunches of asparagus to give this a go.
Indeed, the poached egg added a creamy and sweet flavour to the soup. I added 4 cups of stock but I think it was wayyy too much, hence in the recipe below, I reduced it to 2-3 cups-do add in moderation.
Now, I wondered how it will taste like with leeks. hmm, I guess I have to wait till the asparagus are in season again.
Asparagus Soup (serves 2)
2 bunches of asparagus
about 2-3 cups of stock
1 chopped onion
1 leek (which I omitted)
2 or 3 free range eggs (and if u can afford it, go organic!)
Fresh bread-we used Vienna but I think Ciabetta will be nicer.
Prepare asparagus by chopping the tips up and leaving them aside. You can choose to snap the asparagus to remove the woody bits but I didn't. Chop the remaining middle pieces.
Heat up the olive oil. Add onions and cook till soft. Add in the asparagus (not the tips) and gently stir it for about 3-4 minutes. Add stock in and simmer for about 20 minutes or so. When the asparagus are soft, it's time to cool the soup down.
Using a hand-blender, whizz the soup. Return to heat. Add the tips in and simmer. Season to taste.
Meanwhile, heat a pan of water up. I'm a klutz, so I chose to cook my poached eggs one by one although Jamie Oliver stated in his book that he would cut the chase and cook all the eggs in one pan.
Ladle soup up into bowls. Drain poached egg and slowly slide the egg onto the soup. Dip a piece of bread in and SERVE.