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Asparagus Soup With Poached Eggs

Asparagus Soup With Poached Eggs


  • 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 tsp. hungarian paprika, plus more for sprinkling
  • 1 1/2 lb. asparagus, ends trimmed, spears cut into 1-inch pieces
  • 2 tbs. chicken or vegetable stock concentrate
  • 3 cups water
  • 1 cup baby spinach leaves
  • 6 poached eggs
  • fresh tarragon leaves, flat-leaf parsley leaves and chopped chives for garnish