White asparagus soup with poached egg
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Cream
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Fresh white asparagus trimmed and peeled weight; buy about 1 kg 700 g
- Egg 4 medium, shell weight excluded 200 g
- Rice dry 80 g
- Extra virgin olive oil 25 g soup and 10 g finish 35 g
- Water 1300 g soup and 1500 g poaching 2800 g
- Parsley chopped 4 g
- Salt adjust to taste 3 g
Kitchen tools for this recipe Recommended kitchen tool
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Recommended kitchen utensil
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
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.
-
Heat 25 g oil and soften the stalks for 5 minutes. Add the rice, 1300 g water and salt. Simmer gently for 20-25 minutes, until the rice and asparagus are tender.
-
Add the reserved tips to the same saucepan for the last 6-8 minutes of cooking, then lift them out with a slotted spoon. Blend the rest thoroughly to a smooth soup with no whole rice grains.
-
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.
-
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.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →