We're in the homestretch now! For today's ASPARAGUS WEEK recipe, Asparagus Soup With a Poached Egg and Toast.
I halved the recipe, which made about six cups of soup. I also threw in a few cloves of garlic, because...well, does garlic really need an excuse?
This soup actually tasted a lot like our favorite roasted onion soup with added asparagus, and it was surprisingly creamy considering that there is no cream in it. The egg gave it a nice body too--so much better than a plain pureed soup, which always makes me feel like I'm missing something.
Only little hiccup? When we make this recipe again I will have Sweet Husband (the resident egg poacher) cook the eggs for less time to account for the fact that the eggs continued to cook once they were dropped into the hot soup.
