Ingredients:
2 Tbs. olive oil
1 large leek, white and light green portions, halved lengthwise and thinly sliced crosswise
Kosher salt and freshly ground pepper, to taste
1 tsp. minced garlic
1 1/2 lb. asparagus, ends trimmed, spears cut into 1-inch pieces
3 cups vegetable stock
1 cup baby spinach leaves
6 poached or fried eggs
Fresh tarragon leaves, flat-leaf parsley leaves and chopped chives for garnish
Directions:
In a soup pan over high heat, warm the olive oil for 5 minutes. Add the leek, season with salt and pepper and cook, stir occasionally, for 10 minutes. Add the garlic , asparagus, vegetable stock and cook, the stir until the asparagus is tender, about 15 minutes. Place the spinach on top of the soup mixture and cook for 1 minute.Put in a blender and blend on the highest setting until the soup is smooth. Pour the soup into 6 warmed bowls and top each with 1 poached egg. Garnish with tarragon, parsley and chives and serve immediately.
