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Creamy asparagus soup with a poached egg on toast

Creamy asparagus soup with a poached egg on toast Recipe

Ingredients
  • 800 g asparagus, woody ends removed
  • olive oil
  • 2 medium white onions, peeled and chopped
  • 2 sticks celery, trimmed and chopped
  • 2 leeks, trimmed and chopped
  • 2 litres organic chicken or vegetable stock
  • sea salt
  • freshly ground black pepper
  • 10 small free-range eggs
  • 8 slices ciabatta bread
  • 1 knob butter
  • extra virgin olive oil
Directions
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