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Tom Kitchin recipe: Asparagus soup, poached egg and raw asparagus

Take a tip and make the most of asparagus season, writes Tom Kitchin as he gives us this recipe for Asparagus soup, poached egg and raw asparagus

Published: May 10, 2016
Categories: ,

To make the soup

1 Add the butter and onion to a heavy-bottomed pan and sweat for 3-4 minutes. Add salt and 500g of chopped asparagus. Cook on a high heat for a further 2-3 minutes with a lid on.

2 Add the chicken stock and keep on a high heat until cooked. Once cooked, blend as quickly as possible to reserve a nice green colour.

To poach the eggs

3 Bring a pan of water to the boil and add the vinegar and a pinch of salt. Gently whisk the water to create a whirlpool effect, then drop in the eggs and cook for 3-4 minutes for soft yolks. Remove the eggs and place them on kitchen paper to drain.

4 Slice the eight spears of asparagus either lengthways or into chunks.

5 Serve the soup in bowls and garnish with the poached eggs, crème fraîche, olive oil, black pepper and two spears of raw asparagus to each bowl.



  • 1 small onion, sliced
  • 30g unsalted butter
  • 500g asparagus, chopped
  • 300ml chicken stock
  • 20g crème fraîche
  • 4 eggs
  • olive oil
  • sea salt and cracked black pepper
  • 8 spears of asparagus to garnish
  • dash of white vinegar
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