Serves: 6-8 people

Time: 30 minutes

A fresh spring soup with a beautifully inviting color, this is a vibrant pea and asparagus soup recipe from Astrid Hedbor Lague of Vermont's Seven Days that makes the most of this delicious spring vegetable.

We've trawled the internet to find interesting new ways of cooking asparagus, and we think Astrid is right -the poached egg adds a rich creaminess to this soup. (By the way, check out for the original recipe, which we've converted to UK measures for you).


2 tablespoons olive oil

450g / 1lb asparagus, cut into small pieces

1 large onion, finely chopped

10 cloves of garlic, crushed

1.5kg / 3 lbs frozen peas

2.3 litres / 10 cups water

Salt and pepper to taste

1 egg per bowl of soup


In a deep soup pot, heat the olive oil over a medium-high heat. Sauté the asparagus, onion and garlic for about 5 minutes, until tender. Add the peas and water. Bring to a boil and cook for 10 to 15 minutes. Purée with an immersion blender until smooth (or purée in a blender, carefully, in batches). Add salt and pepper to taste.

To poach the eggs, bring a pot of water to the boil and add a dash of white wine vinegar. Lower the heat to a simmer. Crack one egg at a time into a small bowl or ramekin, then drop the egg gently into the water. Cook for 3 to 4 minutes, then remove with a slotted spoon.

To serve, ladle the soup into a bowl and top with a poached egg. Drizzle with olive oil and serve. If you like you can add some crispy smoked bacon pieces as a twist on a tasty cruton.