Creamy asparagus soup with a poached egg on toast

A fantastically simple asparagus soup, pureéd till it's silky smooth, is always a winner.
Delicious eaten hot (or cold on really hot days with the help of a little lemon juice). The poached egg on toast makes it for me, but of course you don't have to serve the soup with them. I usually poach a couple more eggs than I need in case of breakages in the pan! I've made this for eight, but feel free to halve quantities or freeze soup leftovers.
Ingredients

800 g asparagus, woody ends removed

olive oil

2 medium white onions, peeled and chopped

2 sticks celery, trimmed and chopped

2 leeks, trimmed and chopped

2 litres organic chicken or vegetable stock

sea salt

freshly ground black pepper

10 small free-range eggs

8 slices ciabatta bread

1 knob butter

extra virgin olive oil

http://www.jamieoliver.com/recipes/vegetables-recipes/creamy-asparagus-soup-with-a-poached-egg-on-toast/#YPtHvUYxx8BjrEq2.97