Creamy asparagus soup with a poached egg on toast

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the asparagus and vegetable stock to the saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the asparagus is tender.

Carefully transfer the soup to a blender and blend until smooth. Return the soup to the saucepan and stir in the double cream and Parmesan cheese. Season to taste.

Fill a large pan with water and bring to a simmer. Add the white wine vinegar. Crack each egg into a separate cup, then gently slide them into the simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.

Butter the bread and toast until golden brown.

Serve the soup with a poached egg on top of each slice of toast.