It’s finally spring and finally time for vegetarian asparagus soup with a soft boiled egg. I love asparagus. I think it’s one of the few veggies that I absolutely gorge on when it’s in season, to the point that by the last bunch of asparagus, I think to myself, if I never see asparagus again, it will be too soon. And then there’s a very long break between asparagus seasons and the process starts all over again.
Asparagus grows very happily in the Pacific Northwest, which means it is in abundant supply in the farmer’s market. I use it in just about everything this time of year, from quiche, to omelets, to salads. I like raw asparagus, so will often chop up a couple of stalks and toss it into a green salad and call it lunch. We also roast a lot of asparagus. With a little olive oil, a bit of salt, and a good roasting, it’s the perfect side dish for many meals. One of my absolute favorite preparations, though, is asparagus soup. Vegetarian asparagus soup tastes like spring.
This vegetarian asparagus soup with a soft boiled egg recipe was inspired by Top Chef. Did anyone else watch this most recent season in Charleston? I have to admit that it was a huge disappointment: it just didn’t seem remotely fair to pit individuals who had been on the show before against those who had not. And then (spoiler alert) Brooke won. I download all my favorite reality shows from I-Tunes so that I can watch them without disturbing Clay, who is not a fan of most (though strangely enough, he doesn’t mind Ink Masters or The Great British Baking Show). Of course, this means that I’m always a week or two behind, and because I can’t stand not knowing how something ends, I usually google that week’s episode to find out who won and who didn’t. All of this to say that I knew Brooke won before I watched the episode, and now I won’t watch the last episode. I was team Sheldon and Shirley all the way.
Where was I? Oh, yes – vegetarian asparagus soup. This is a riff on an asparagus soup that Sylva Senat made early on in the season. I adored the idea of putting a soft boiled egg in the middle of the soup and letting all that creamy yolk ooze out. Granted, as you’ll see in the photo, I over-boiled my egg. Rather than a 6 minute egg, I ended up with something around an 8 minute egg because I wasn’t paying attention to what I was doing. Regardless, is it lunch time yet? Because I am getting so hungry. This might be the best tasting recipe I’ve ever made. I did make my own veggie stock this go around, and highly recommend you do the same. I’ve been gathering mushroom stems, asparagus bits, onion peels, and leftover celery leaves and stems. I throw it all in a freezer bag in the freezer and then make stock once I have a full bag. The stock gives this soup a really rich flavor. I also used a leek. So – it’s a very simple soup: veggie stock, asparagus, a leek, a few chives and some salt.
Get yourself some asparagus. Find some farm fresh eggs (store bought eggs will work to) and make this beautiful vegetarian asparagus soup with a soft boiled egg. Enjoy!
Ingredients
- 1 leek, finely chopped
- 1 bunch asparagus, chopped in one or two inch chunks
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 cups vegetable stock
- Salt to taste
- 2 tablespoons finely chopped chives
- Soft boiled eggs
Instructions
- Melt the butter in a medium saucepan. Add the olive oil and leek and sauté until the leek is soft. Add the asparagus and vegetable stock. Bring to a boil and reduce to a simmer. Simmer for 40 minutes, stirring occasionally. Add salt and chives. Blend the soup in a blender or use an immersion blender and blend until the soup is silky. Serve with a soft boiled egg and chives to garnish. Enjoy!
- Serves 4
This post is linked up to Tinned Tomatoes Meat Free Mondays and to Kahakai Kitchen Souper Sundays
