Creamy asparagus soup with a poached egg on toast

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