Asparagus Soup Recipe (Creamy Asparagus Soup With Poached Egg On Toast)

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Jamie Oliver


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olive oil

2 litres good quality chicken or vegetable stock preferably organic

8 slices of ciabatta bread

800 g asparagus woody ends removed

extra virgin olive oil

10 small very fresh free range or organic eggs

2 sticks of celery trimmed and copped

sea salt and freshly ground black pepper

2 medium white onions peeled and chopped

a knob of butter

2 leeks trimmed and chopped

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