Asparagus Soup with Egg

Ingredients

• 800 g white asparagus
• 1 onion
• 150 g waxy potatoes
• 1 tbsp butter (15 g)
• 650 ml vegetable broth
• 100 ml heavy cream
• 2 tbsp crème fraîche
• Salt
• black pepper (freshly ground)
• 4 eggs
• 50 ml vinegar
• 1 handful watercress (5 g)

Instructions

1. 1.

   Peel the asparagus. Place the skins in a pot, cover with water and simmer gently covered over medium heat for about 10 minutes. Then strain through a sieve and catch the broth.

2. 2.

   Trim the tips of the asparagus and simmer them in the broth for about 10 minutes. Remove. Cut the remaining asparagus into pieces. Peel and dice the onion and potatoes. Sauté the onion in hot butter, add the potatoes and asparagus pieces, and deglaze with 100 ml broth.

3. 3.

   Add the remaining broth and the asparagus broth to the pot, cover, and simmer gently for about 20 minutes until tender. Remove some asparagus pieces, add the cream and crème fraîche, and blend finely. Return the asparagus pieces and tips to the soup and season with salt and pepper.

4. 4.

   For poaching, crack an egg into a small bowl or cup. Pour vinegar into 1 l of nearly boiling water in a small pot. Gently slide each egg into the water and use a spoon to shape it so that the yolk is completely surrounded by the white. Poach for about 4 minutes.

5. 5.

   Wash, dry, and shake off excess water from the watercress. Spoon the soup onto plates, garnish with watercress, and place one drained poached egg on top of each serving. Finally, sprinkle pepper over the asparagus soup with egg and serve.