Serious Eats: Recipes

Dinner Tonight: Asparagus Soup with Egg on Toast

[Photograph: Blake Royer]

The first asparagus of the spring generally hits my plate steamed with a generous ladle of warm Hollandaise sauce all over it. That, for me, is one of the culinary pinnacles available in this world. But for this to work, it's gotta be great asparagus, fresh from the ground, and as local as possible. And in Chicago, it's just not quite that time of year yet.

So I settled for some California asparagus (local enough for now) and this soup, from Jamie Oliver, which has a clean asparagus taste and is remarkably creamy. Just some onion, leek, celery, and chicken stock puréed with the asparagus turns out this emerald soup, which is topped with a toasted piece of bread and an egg with a runny yolk. I was amazed at its texture, and the recipe couldn't be simpler. Though a stick blender will work here, if it's possible to use a real blender I recommend it. The high power is what really emulsifies the soup and gives you that silky texture.

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

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