Ingredients

    * 2 bunch asparagus, trimmed
    * 1 leek, washed and trimmed
    * 50g (1.7 ounces) butter
    * 400ml (0.8pt) vegetable or chicken broth
    * 1 tbsp double cream
    * 1 tablespoon olive oil
    * 4 medium eggs, poached,

Method

   1st Cut the asparagus into 2.5cm (1 inch) in length. Place the tips page.
   2nd Halve the leeks lengthwise and cut into 1 cm (0.3in) pieces.
   3rd Melt the butter in a large pot and add the leeks and asparagus, for 3 minutes until the vegetables begin to soften.
   4th Pour in broth and bring to a boil then let simmer for 10 minutes until the asparagus, soft boiled and through.
   5th Blend the soup in a food processor or with a hand blender until smooth.
   6th Season with salt and black pepper and take it back to the taste of pan and add the cream and heat through.
   7th Serve in the meantime, the grilled asparagus for 2 minutes then the soup and top each bowl with a lightly poached egg and some asparagus tips.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.