Asparagus soup with poached egg

Name: Asparagus soup with poached egg
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 (3lb) asparagus (buy British if you can), woody ends discarded; 50 g unsalted butter; 8 spring onions, finely sliced; 2 tbsp. plain flour; 1 lemon, halved; 1 L vegetable stock; 150 mL double cream; 8 medium eggs; Olive oil to drizzle, optional

This delicate soup sings of spring and is perfect for making the most of seasonal British asparagus

By The GH Kitchen TeamUpdated: 14 April 2023

Jump to recipe

Dish, Food, Cuisine, Vichyssoise, Ingredient, Velouté sauce, Leek soup, Avgolemono, Soup, Cullen skink,

This is the perfect soup to welcome in spring, with its fresh flavours, including lemon, parsley, spring onions and seasonal asparagus. The golden-hued poached eggs on top of this soup are a delicious addition and add real wow factor, making it the perfect starter for a spring dinner party or lighter lunch idea.

British asparagus season falls between March and June, but the spears are at their most tender and vibrant in April.

Advertisement - Continue Reading Below

Yields:

8 serving(s)

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hr

Cal/Serv:

293

Ingredients

1 (3lb) asparagus (buy British if you can), woody ends discarded
50 g unsalted butter
8 spring onions, finely sliced
2 Tbsp. plain flour
1 lemon, halved
1 l vegetable stock
150 ml double cream
8 medium eggs
Olive oil to drizzle, optional

Directions

1. Step 1
  Trim asparagus tips from stalks and chop into 2.5cm (1in) lengths; reserve everything.
2. Step 2
  In a large pan, melt the butter and fry the asparagus tips for about 3min until softened. Remove with a slotted spoon and reserve to garnish the soup.
3. Step 3
  Put the pan back on the heat, add the onions and fry for 3-5min until softened. Add the asparagus stalks and fry for
  2min. Stir in the flour and cook for 1min. Gradually add the stock, then add the lemon halves and chopped parsley to the pan. Bring to the boil, then reduce the heat and simmer for 10min, until the asparagus is tender. Discard lemon halves.
4. Step 4
  Use a stick blender, or transfer soup to a blender in batches and purée until smooth.
5. Step 5
  Return the soup to the pan and stir in the cream. Season well and keep warm over a low heat while you poach the eggs.
6. Step 6
  Poach eggs in a pan of gently simmering water for 3-4min, until whites are set and yolk remains soft. Lift an egg out with a slotted spoon and transfer to a shallow dish of warm water. Repeat with the remaining eggs.
7. Step 7
  Ladle the soup into bowls and top each with a poached egg. Divide the reserved asparagus tips among the bowls and season well with black pepper.

Per Serving:

Calories: 293
Fibre: 6 g
Total carbs: 8 g
Sugars: 4 g
Total fat: 22 g
Saturated fat: 11 g
Protein: 13 g

Fresh spring recipes that make the most of the season

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time