Asparagus soup with fried egg (vellutata di asparagi)

By stancec44

Though this soup is easy to make, it looks simply stunning: a fried egg, sunny side up, floats atop a gorgeously green asparagus puree for a dish that practically screams spring.

Ingredients

• 1 mini baguette
• 2 1/2 pounds asparagus, trimmed
• 1/2 cup finely chopped onion
• 1 garlic clove, smashed and peeled
• Fine sea salt
• 2 tablespoons extra-virgin olive oil plus more for drizzling
• Freshly ground white peppercorns
• 4 large eggs

Preparation

Step 1

Cut 4 (1/3-inch-thick) slices from baguette and lightly toast. Save remaining baguette for another use.
Cut all but 8 asparagus into 1-inch lengths. In a medium saucepan bring 3 1/3 cups water, onion, garlic and pinch salt to a boil; add chopped asparagus and cook until tender, about 8 minutes. In batches, carefully purée soup until creamy and smooth. Return soup to pot and cover to keep warm.

Cut remaining asparagus in half, lengthwise, then cut in half crosswise; place in a large skillet. Add water to come halfway up sides of pan, 1 tablespoon oil and pinch salt and pepper. Simmer until tender, about 3 minutes, then drain.

In a large nonstick skillet, fry eggs in remaining tablespoon oil; sprinkle with salt.

Gently warm soup, stirring, then ladle into bowls. Top with asparagus, fried eggs and toasts. Drizzle with oil and sprinkle with pepper. Serve hot.