Creamy Asparagus Soup with Poached Egg

Heat oil and butter in a large soup pot over medium heat. In a separate, medium sized pot, bring vegetable stock to a boil.

Trim the end and all but one inch of the green off the leek. Cut down the middle and wash to remove all dirt. Slice leek thinly crosswise. Chop celery thinly crosswise as well. Add leek and celery to melted butter and oil. Stir and saute for about five minutes.

Prep asparagus by cutting or snapping the ends off each stock to remove the woodiness. Trim one inch of the tips off one bunch and set aside.

Cut remaining asparagus from both bunches into one inch pieces. Add all asparagus but the reserved tips to the onions and leeks. Add hot vegetable stock to asparagus, onions and leeks along with some pepper and a bit of salt. Stir to combine.

Cover with a lid and bring to a boil. When it comes to a boil, reduce to a simmer and cook for 10-15 minutes until asparagus is tender.

Bring a medium pot of water to a boil while soup is cooking. Bring a separate small pot of water to a boil and add salt. Add tips to the salt and cook for 2-3 minutes until tender. Remove from hot water and set aside. Add 2 cups of the asparagus liquid to the soup.

When the asparagus is tender, work in batches to puree soup in a blender, adding a bit of the torn basil to every batch. Transfer pureed soup back to the pot. Adjust seasoning with the lemon juice, additional salt and pepper if necessary.

When water is boiling, add vinegar and reduce heat to medium low. Add one cracked egg at a time, allowing each to come together slightly in the water before adding the next. Simmer for three minutes until whites are cooked but yolk is still runny.

To serve, ladle soup into bowls and top each with some of the cooked asparagus and a poached egg. Serve immediately.