Spring Asparagus Soup with a Poached Egg

As I mentioned on Monday, I'm absolutely swooning over all of the springtime produce that is at my fingertips.

Fiddlehead ferns, radishes, kale, artichokes, strawberries, rhubarb...and of course asparagus.

I would say spring produce is my favorite...but then I start thinking about fresh tomatoes, corn, peaches, berries...But I can have two favorites right?



Before I tell you about this soup I have to admit something.  As a kid I despised Cream of Asparagus soup.  As well as any other kind of "Cream of ...." soup.  Which seems pretty normal for a kid, but the hatred stuck around until a few years ago.

But now it's a whole different story.  Granted, I'm not telling you I love Campbell's Cream of Mushroom soup these days.  However, a nice creamy soup?  Yeah, okay.  They are pretty darn delicious.

And do you know what's even better than a nice creamy soup?  A nice creamy soup that isn't made creamy with cups upon cups of heavy cream.  Not that cups upon cups of heavy cream isn't delicious but it isn't exactly the healthiest.  Hello greek yogurt.  Creamy soup without the guilt.  You're excited already aren't you?

But we haven't gotten to the best part.  The poached egg on top is the star of this soup.  I mean come on.  When does an egg with a runny yolk not make something better?  Answer = never.

Add a bit of cracked pepper and you have an impressive springtime gem on your hands.



Makes: 2 main servings or 4 appetizer servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

{Printable Recipe}

Ingredients:
1 bunch asparagus, trimmed and cut into 1 inch pieces with the tips reserved
1 medium onion, diced
1 large leek, trimmed and sliced into 1/2 inch pieces
1 clove garlic, minced
2 tablespoons olive oil
3 cups vegetable broth
small bunch fresh tarragon, chopped
1/4 cup plain greek yogurt
juice of 1/2 lemon
salt and pepper to taste
1 egg per serving
1-2 teaspoons vinegar

Directions:

1. In a large stockpot, heat 2 tablespoons olive oil over medium heat.  Add the onion, leek, and garlic.  Saute 5-8 minutes until veggies are translucent.  Add asparagus (not the tips!) and saute for another 5-8 minutes.  Add vegetable broth and tarragon and bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.
2. While soup is simmering bring a small pot of salted water to a boil.  Blanch asparagus tips for 2-3 minutes and then run under ice cold water to stop further cooking.  Set aside.
3. After the soup has simmered for 20 minutes or so, puree soup using an immersion blender or regular blender until smooth.
4. Return to pot and add yogurt, lemon juice, and salt and pepper to taste.
5. In another small pot bring water to almost boiling and add 1-2 teaspoons vinegar.  Working one by one crack eggs into a small bowl and drop into the side of the pot using a spoon to nudge the egg whites closer to the yolk.  Turn off the heat, cover, and let sit for 4 minutes or until egg whites are cooked.  Remove egg from water with a slotted spoon.  Repeat for each serving.
6. To serve spoon soup into a bowl, place poached egg on top along with asparagus tips.  Add freshly cracked black pepper if desired.