Spanish Asparagus Soup | Sopa de Esparragos Trigueros

Step 1

Finely chop the onion, roughly chop the garlic and finely grate the tomatoes

Step 2

Heat a stock pot with a medium heat and add in the olive oil

Step 3

Meanwhile, cut the slices of baguette into small cubes, about 6 cubes from each slice

Step 4

Add the pieces of bread into the stock pot with the hot olive oil, mix together and sautee until golden fried all around, about 4 minutes, then remove from the stock pot and set aside

Step 5

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously with the olive oil, after 3 to 4 minutes add in the paprika, quickly mix together, then add in the grated tomato, mix and then simmer

Step 6

Meanwhile, cut the ends off the asparagus, then wash the asparagus under cold water, pat them dry and then cut into 1 inch (2.50 cm) pieces

Step 7

Once the grated tomato has thickened, about 4 minutes, add in the pieces of asparagus, the pieces of fried bread and season everything with sea salt & black pepper, mix together, then add in the broth, raise to a high heat and bring to a boil, then place a lid on the stock pot and lower to a low medium heat

Step 8

After about 5 minutes and the asparagus are tender, remove the lid, crack in the eggs, place the lid back on the stock pot and simmer for another 3 to 4 minutes or until the egg whites are cooked through, then remove from the heat

Step 9

Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!