Asparagus Cream with Parmesan and Poached Egg

Name: Asparagus Cream with Parmesan and Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg fresh asparagus (trimmed and cut into 2 cm pieces); 2 tablespoons unsalted butter; 1 medium onion (finely chopped); 2 cloves garlic (minced); 4 cups vegetable broth; 1 cup heavy cream; 1 cup grated Parmesan cheese (freshly grated); Salt and pepper to taste; 4 large eggs (fresh); White vinegar (for poaching)

45 min 4 servings Medium

All Recipes

Asparagus Cream with Parmesan and Poached Egg

A luxurious asparagus cream soup topped with Parmesan cheese and a perfectly poached egg.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Medium

Asparagus Cream with Parmesan and Poached Egg is a delightful soup that combines the freshness of asparagus with the richness of a poached egg and the savory taste of Parmesan cheese. This elegant dish is perfect for a light lunch or as a starter for a more formal meal. The key to a great asparagus cream is using fresh, tender asparagus stalks. This ensures the soup has a vibrant green colour and a bright flavour that pairs wonderfully with the creamy texture of the poached egg. The addition of Parmesan cheese gives the soup a delicious depth of flavour.

Ingredients

Servings

For the Asparagus Cream

For the Poached Eggs

Instructions

Prepare the asparagus

Rinse the asparagus under cold water and trim off the woody ends. Cut into 2 cm pieces.

Pro tip: Use a vegetable peeler to remove tough outer skin from thicker asparagus spears.

Sauté the aromatics

In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Pro tip: Stir frequently to prevent the garlic from burning.

Cook the asparagus

Add the asparagus to the pot and cook for another 5 minutes, stirring occasionally.

Pro tip: The asparagus should be bright green and slightly tender.

Simmer the soup

Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the asparagus is tender.

Pro tip: Cover the pot to retain moisture and flavour.

Blend the soup

Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.

Pro tip: For a smoother texture, strain the soup through a fine sieve.

Poach the eggs

In a separate pot, bring water to a gentle simmer. Add a splash of vinegar. Crack an egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes until the white is set and the yolk is still runny.

Pro tip: Use a spoon to gently shape the egg white around the yolk as it cooks.

Serve the soup

Ladle the asparagus cream into bowls and top each with a poached egg. Garnish with additional Parmesan cheese if desired.

Pro tip: Serve immediately to enjoy the best texture and flavour.

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Tips & Tricks

<ul><li>Use fresh, young asparagus for the best flavour and texture.</li><li>Ensure your water is at a gentle simmer to get the perfect poached egg.</li><li>Grate the Parmesan fresh for a richer taste.</li><li>Blend the soup until completely smooth for a creamy texture.</li></ul>

Serving Suggestions

Serve this asparagus cream soup as a starter to impress your guests, or enjoy it as a light meal on its own. Pair it with a crisp white wine, such as a Sauvignon Blanc, to complement the fresh flavours of the asparagus. This soup can be made ahead of time and stored in the refrigerator for up to two days. Simply reheat gently on the stove and add the poached egg just before serving for the best results.