Ingredients
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Method
-
Prepare the asparagus
Wash the asparagus, trim off the woody ends, peel the stalks and cut them into 3–4 cm pieces.
5 min -
Cook the asparagus
Cook in boiling salted water for 4–6 minutes, until tender. Then transfer to iced water to keep its bright colour.
5 min -
Blend the soup
Blend the asparagus with the vegetable stock and garlic, then pass through a sieve to achieve a silky texture. Season with salt and pepper.
2 min -
Poach the eggs
Poach the eggs in salted, vinegared water for about 3 minutes, then lift them out with a slotted spoon.
3 min -
Toast the pine nuts
Gently toast the pine nuts in a dry frying pan, taking care not to let them burn.
3 min -
Serve
Pour the soup into a bowl, slide the egg into the centre and scatter the toasted pine nuts over the top.
1 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 095 kcal | 273 kcal |
| Fat | 88 g | 22 g |
| of which saturates | 12 g | 2,9 g |
| Carbohydrates | 41 g | 10 g |
| Protein | 51 g | 13 g |
| Fibre | 14 g | 3,6 g |
An estimate calculated from the raw weight of the ingredients. Not included: salt, vinegar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: egg, tree nuts
May contain: celery, sulphites (depends on the exact product used)
For sensitive digestion: asparagus, garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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