Asparagus Soup with Soft Poached Egg, Croûtons & Black Truffle


Perfect for the springtime, the vivid green of this soup sings of the bounty of the spring harvest and was inspired by a little food blogger outing i participated in this week-end. There were no asparagus involved but it’s the myriad of other seasonal delicacies we went out to forage ourselves that made me realize spring is finally here. You can read all about Forage & Feast here.

The beauty of this dish is in its luxurious simplicity. The asparagus soup is simply pureéd till it’s silky smooth, the rest is just delicious frou-frou. A soft poached egg in the middle, some chopped black truffle, a few drops of truffle oil, buttered croutons, fleur de sel and fresh tarragon leaves are enough to turn this into a first course that’s sure to make your guests very happy. If they don’t react to this? … Change dining companions.

Do you want to know what’s the best part about this soup?


The joy of digging into the soft poached egg with a spoon to let the glorious yolk escape and melt into the soup. No, don’t rub your eyes. This is really happening. Take a deep breath now. It’s gonna be okay..

Happy Spring to all of you in the North Hemisphere! (er.. sorry if you happen to live in the south.)

  • Asparagus Soup with Soft Poached Egg & Black Truffle

  • serves 4
    • Asparagus soup recipe:
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon butter
    • 1 medium onion, finely sliced
    • 1 garlic clove, chopped
    • salt to taste
    • 1 pound asparagus (separate the stems and slice the rest)
    • 3 fingerling potatoes, peeled and sliced
    • 2 sprigs tarragon
    • 1 quarts chicken stock
    • 1-2 tablespoons creme fraiche
    • Garnishes:
    • Croutons
    • Black truffle (optional)
    • Truffle oil
    • Tarragon leaves
    • 4 eggs
    • 3 tablespoons white vinegar
    • For the asparagus soup:
    • Heat the oil and butter in a medium pot over medium heat, add the onion and 1/2 teaspoon salt. Cook gently for five minutes until the onion has softened. Add the garlic and tarragon, stir together for a minute, then add the potatoes, asparagus stems and chicken broth. Bring to a boil, reduce the heat, cover and simmer for 10 minutes. Remove and discard the asparagus stems and add the chopped asparagus and simmer until soft, about 5 minutes.
    • Add the creme fraiche and blend the soup until silky smooth, strain and cool rapidly over an ice bath.
    • To serve:
    • Boil water in a wide stockpot and add the vinegar. When it comes to a simmer, break the eggs one by one and poach them for 3 minutes. Remove with a slotted spoon. Meanwhile heat the asparagus soup.
    • Pour the soup in four soup bowls, top each one with a poached egg. Add croutons, chopped truffle (if using), a drizzle of truffle oil, and tarragon leaves. Serve immediately.
    • asparagus-soup-with-soft-poached-egg-3

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  • Chez Us

    Okay you just made my asparagus soup that I made the other night …. so ordinary! This is insanely delicious! I am so making it!!!

  • Jaime

    That green could not be more beautiful. Absolutely gorgeous.

  • Eleanor Hoh (WokStar)

    What an interesting way of adding egg to soup. There’s egg drop soup but never a poached egg to break in the soup. I love egg in any shape or form so wondering how the egg adds to flavor and texture of soup? Will have to try.

  • ravenouscouple

    gorgeous colors..looks more like art!

  • Ciaochowlinda

    Simple elements (well maybe not truffle) but combined in such an elegant and beautiful way. It’s like an artist’s palette of color.

  • alice

    this is the first time i’ve wanted to eat my laptop screen. amazing.

  • I Sicilian

    So…, Zen can really cook!
    Work of art, great color and shape composition. Judging from the chosen ingredients it’s got to taste delicious!

  • peachkins

    Perfectly poached egg in a delicious soup!

    blowing peachkisses
    The Peach Kitchen
    peach and things

  • Tara

    I am awake, I am awake! Drool pooling on keyboard at 0830. Delivery to Duluth, MN? Please :)

  • Joan Nova

    Sheer and absolute beauty! Oh, and I bet beyond tasty!

  • my boyfriend cooks for me

    That looks simply decadent! I think I need this soup in my life…immediately…

  • Ginny

    Delicious- simple and beautiful! :)

  • Stacey Snacks

    This is simply beautiful.
    I keep looking at the photograph.
    I will make it tonight, but will I plate it like you?
    my egg will run all over the place, for sure.

  • 5 Star Foodie

    A gorgeous vibrant green color! I love the addition of poached egg and black truffle!

  • bunkycooks

    Your soup is beautious! The colors are striking and I imagine the flavors are as well.

  • edava

    Gorgeous! Mmmmmm can taste the oozy egg with truffles and asparagus.

  • my little expat kitchen

    This looks incredible! Such vibrant colors. I’ve yet to taste the first asparagus of spring. Perhaps your idea of soup will be great. Happy Spring!

  • chocolate shavings

    That’s quite the presentation, beautiful!


    stunning! and i love asparagus soup but have never had it with a poached egg – will be making this very, very soon!

  • Anh

    Amazing presentation! I miss asparagus!

  • Adam Cutsinger

    I have been trying to come up with a new way to prepare asparagus. This recipe is delightful.

  • Joanne

    This soup sounds glorious! And that event sounds like so much fun. I love the color and all the ways in which you dolled it up.

  • baobabs

    I’ve had poached egg in pumpkin soup and it was delish… but asparagus sounds like a brilliant new twist!

  • Daniel@ The Food Addicts

    What a great way to present this dish. I love soft poached egg. Simply gorgeous!

  • Manggy

    Hey, I live in the Northern Hemisphere but we don’t have spring in the tropics, hehe :) Anyway, I love the golden river flowing into the, uh, chartreuse sea. Even the frou-frou looks amazing.

  • diva@The Sugar Bar

    this is sex in a plate. Check out that runny egg bleeding into the asparagus soup. I want this. How beautiful and decadent.

  • bethany

    I’m drooling! This has all my favorite things; Asparagus, truffles, tarragon and OMG RUNNY EGG! And the fact that it’s a soup…LOVE!

  • Colloquial Cook

    Wow, SICK.

  • Food Jihadist

    Looks like art. Congrats on the beautiful soup, and perfectly baked egg.

  • Oui, Chef

    This soup is the most beautiful shade of green, a real celebration of Spring.

  • Nora@LiveLifeEatRight

    WOW! This looks amazing. I’m very impressed. It give off the ultimate spring feel.

  • Rachel (S[d]OC)

    Love it! I want to make this and pack it in my lunch pronto (although the egg part might be difficult). Love the garnishes. Takes this soup a bit beyond typical asparagus soup. I love your color too. My green soups always come out a bit barf-colored.

  • Su-yin

    Oh. my. god. How you make something like asparagus soup look so good I truly do not know. Love the poached egg, such a perfect partner to the soup!

  • Madeleine

    Two very random questions:
    1) Where can I find a bowl like this? I just love them.
    2) Can I marry you?
    (Just joking about that last one…sort of.)

  • Patty Price

    Striking composition with very appealing ingredients captured at just the right moment, congratulations on an incredible post.

  • Carolyn Jung

    I need to live next to you if you have black truffle handy in your kitchen all the time. Hah!

  • we are never full

    i always say that you add an egg to any dish and it’ll look good, but this dish doesn’t even need the egg. the color! the truffle! those things dotting the perimeter of the bowl! how beautiful.

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  • David

    Any guidelines on getting that amazing green color? Here’s my attempt which was highly enjoyable using a sousvide herb infused egg – just lacking in the vibrant color. Thanks!

  • zenchef

    David — A few tips to get a vibrant green color:
    – i use pencil thin asparagus.
    – i boil the stock mixture first without them, then i blanch them in in until just cooked and cool them in an ice bath.
    – i chill the asparagus and the stock separately before blending them together.
    Those steps will set the green color. Leaving the asparagus cool in the stock will turn them a grayish color.

  • shirley@kokken69

    Love the jade green colour of your soup and thanks for sharing the tips on keeping it green… Did you see the green pea soup which Alice&Jared had at Curtis Duffy? That is one amazing green as well…

  • busy do Niemiec

    I stumbled across your site, and think it’s fantastic, keep us posting

  • Eftychia

    What a nice presentation is this! The recipe sounds delicious! Thanks for sharing. 

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