Silky Asparagus and Broccoli Soup with a Soft Boiled Egg

Ingredients (2 servings)

• 250 g green asparagus
• 180 g broccoli florets
• 1 small shallot (approx. 80 g), finely chopped
• 1 garlic clove, thinly sliced
• 500 ml vegetable stock
• 20 g grated Parmigiano Reggiano
• 2 eggs
• 20 g pumpkin seeds
• 20 g neutral oil (e.g. grapeseed or light olive oil)
• 10 g truffle oil
• A small handful of fresh dill
• Salt

Instructions

1. Bring a large pot of salted water to a boil. Blanch the broccoli florets for 90 seconds, then immediately transfer them to a bowl of ice water. Repeat the process for the asparagus stems (60 seconds) and asparagus tips (45–60 seconds). Once chilled, drain and set each component aside separately.
2. In a medium saucepan, heat the neutral oil over medium heat. Add the shallot and cook gently until soft and translucent, about 4–5 minutes. Stir in the garlic and sauté for 1 minute, just until aromatic. Avoid browning.
3. Add the blanched broccoli and asparagus stems (reserve the tips for garnish). Pour in the vegetable stock and season with a generous pinch of salt. Simmer for 3–4 minutes, just to warm everything through.
4. Transfer the contents to a high-speed blender or blend directly in the pot using an immersion blender. Add the Parmigiano Reggiano and blend until silky-smooth and glossy. Taste and adjust seasoning with salt.
5. In a dry skillet over medium heat, toast the pumpkin seeds until golden and fragrant, about 3–4 minutes, stirring frequently. Set aside to cool.
6. Carefully lower the eggs into boiling water and cook for exactly 6 minutes and 30 seconds. Transfer immediately to an ice bath. Once completely cool, peel gently and set aside.
7. Reheat gently if needed (do not boil). Ladle the soup into warm bowls. Halve the soft-boiled eggs and nestle them yolk-side up in the center of each serving.
8. Finish with a generous drizzle of truffle oil, a sprinkle of toasted pumpkin seeds, and a few sprigs of fresh dill.

Tips and additional information

Why blanch the vegetables?
Blanching broccoli and asparagus before blending locks in their vivid green color and bright, fresh flavor. It also slightly softens the fibers, making the final texture of the soup ultra-smooth without overcooking or dulling the vegetables in a long simmer. Cooling them quickly in an ice bath stops the cooking process instantly.

How to peel soft-boiled eggs effortlessly?
The easiest way? Just peel them under cold running water. Water helps get between the shell and the egg white, making peeling much smoother. Begin peeling from the wider end—there’s usually a small air pocket there, which makes it easier to get started.

High-speed vs immersion blender – does it matter?
A high-speed blender (like a Vitamix or Blendtec) will give you a restaurant-smooth, glossy finish—ideal if you want that Michelin-level mouthfeel. However, an immersion (stick) blender can still get you 90% there if you're patient. Just blend longer and strain through a fine-mesh sieve for that extra refinement.

Can I prep this ahead?
Absolutely. The soup can be blended and stored in the fridge for up to 2 days. Reheat gently over low heat, without boiling, to preserve the flavor and texture.

What to serve with it?
This soup is rich and satisfying, so it can easily stand on its own as a lunch or light dinner. But it also pairs beautifully with sourdough crisps, parmesan tuile, or a slice of good baguette drizzled with olive oil.

Want it vegan?
Skip the egg and Parmesan, and finish with a splash of oat cream and a few drops of lemon juice for extra depth.