White asparagus soup with poached egg
Total time50 min Preparation and possible waiting 20 min · Cooking 30 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation and possible waiting 20 min · Cooking 30 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Cream
Lunch · Dinner
30 to 60 minutes
Method
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Peel the white asparagus from below the tip towards the base and remove woody ends. Weigh 700 g after trimming. Cut off and reserve the tips; slice the stalks into 1 cm pieces.
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Heat 25 g oil and soften the stalks for 5 minutes. Add the rice, 1300 g water and salt.
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Simmer gently for 20-25 minutes, until the rice and asparagus are tender.
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Add the reserved tips to the same saucepan for the last 6-8 minutes of cooking, then lift them out with a slotted spoon.
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Blend the rest thoroughly to a smooth soup with no whole rice grains.
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Heat the remaining 1500 g water in another saucepan to a bare simmer. Crack the eggs into cups and slide them into the water one at a time. Poach for 4-5 minutes until the whites set, then drain with a slotted spoon; discard this water.
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Divide the soup between four bowls, adding one egg and some asparagus tips to each. Drizzle with the remaining 10 g oil and sprinkle with all the parsley. Serve hot.
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