Creamy Asparagus Soup with Poached Egg on Toast

1 3/4 lb asparagus, woody ends removed
Olive oil
2 medium white onions, peeled and chopped
2 stalks of celery, trimmed and chopped
2 leeks, trimmed and chopped
2 quarts chicken or vegetable stock
Sea salt and freshly ground black pepper
10 small eggs
8 slices of ciabatta bread
Slab of butter
Extra virgin olive oil

1. Chop the tips off asparagus and set aside. Roughly chop asparagus stalks.
2. Heat a large, deep pan and add a good glug of olive oil. Gently fry the onions, celery, and leeks for about 10 minutes, until soft and sweet, without coloring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on.
3. Remove from the heat and blitz with a handheld immersion blender or in a standard blender. Season the soup bit by bit with salt and pepper until just right.
4. Put the soup back on the heat, stir in the asparagus tips, bring to a boil and simmer for a few more minutes until the tips have softened.
5. Just before serving soup, poach the eggs (for a couple of minutes, so they're still runny). Toast bread slices. Using a slotted spoon, remove the poached eggs to a plate and add a slab of butter to them.
6. To serve, divide the soup between 8 warmed bowls and place a piece of toast into each. Put a poached egg on top, cut into it to make it runny, season and drizzle with extra virgin olive oil.

Source: Jamie at Home: Cook Your Way to the Good Life