Method

• Begin by cutting the asparagus
• Cut off just below the tips of the asparagus and reserve for later
• Now remove the woody base and discard and cut the remainder up into bite sized pieces
• In a medium sized pot add one tablespoon oil, the shallots and asparagus (not the tips)
• Sauté over a moderate heat for a couple of minutes
• Add the stock and a pinch of salt and cook for 15 minutes or until the asparagus is tender
• Add the greens, mint leaves and extra virgin olive oil
• Blend until smooth and creamy looking
• Return to the heat and bring back to the boil, adjust seasoning and finish by adding the asparagus tip
• Bring a medium sized pot to the boil with 1 tablespoon of white vinegar
• When boiling break the eggs in one at a time
• Reduce the heat so that it is gently simmering
• When the eggs are soft poached (3 minutes) remove with a slotted spoon
• Remove soup from heat immediately and serve with the soft poached egg on top
• Eat immediately