A fantastically simple asparagus soup, pureéd till its silky smooth, is always a winner. Delicious eaten hot (or cold on really hot days with the help of a little lemon juice). The poached egg on toast makes it for me, but of course you dont have to serve the soup with them. I usually poach a couple more eggs than I need in case of breakages in the pan! Ive made this for eight, but feel free to halve quantities or freeze soup leftovers.
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