Okay, I have no shame in admitting that I take my recipes where I can find them. My sources over the years have included novels (first time I ever read about zabaglione and had to make it right away -- still a favorite!), food packages and magazines. I even snag good recipes and ideas from sales catalogues.
Recently, while browsing the Williams-Sonoma catalogue, I came across a recipe for Asparagus Soup with Poached Eggs. The catalogue version was none-too-subtly designed to sell a gadget that includes a "stir function." Haha! Whenever I saw that, I just used my trusty wooden spoon.
For pureeing, I do have a handheld blender that is incredibly useful (and was very inexpensive), because in the olden days when I would transfer soup to my Cuisinart, it would somehow always end up as a huge mess leaking everywhere.
My 14-year-old daughter was horrified at the sound of this, but then LOVED it and ate all the leftover soup the next day. It really is good -- and good for you. There's nothing in here you wouldn't report to your nutritionist.
Green Spring Soup with Poached Eggs
2 tbsp olive oil
1 tsp minced garlic
2 bunches asparagus, trimmed and cut into small pieces
3 leeks, light green and white parts sliced into small rounds
4 cups chicken broth (I use low sodium)
2 cups baby spinach leaves, stems trimmed
salt and pepper to taste
6-8 lightly poached eggs
1. In a large pot or Dutch oven, warm olive oil over medium heat and add leeks, salt and pepper. Cook, stirring frequently until leeks are soft, about 10 minutes. Add garlic and cook for a couple of minutes, then add asparagus and broth.
2. Cook, stirring occasionally, until asparagus is done, about 15 minutes.
3. Put spinach on top of soup and use a handheld blender to puree soup in the pot (or transfer to a blender or food processor if you dare).
4. Ladle into bowls and serve warm with 1 or 2 poached eggs on top of each serving. Top with a sprinkle of parmesan.