Asparagus Soup with Egg on Toast


  • 3 tablespoons olive oil
  • 1 stick celery, trimmed and chopped
  • 1 leek, washed, trimmed, and chopped
  • 1 medium white onion, peeled and chopped
  • 1 pound asparagus, woody ends snapped off
  • 1 quart chicken stock (or substitute vegetable for a vegetarian soup)
  • 4 eggs
  • 4 slices baguette round or ciabatta bread
  • Olive oil for drizzling


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