Asparagus Soup with Poached Eggs

Ingredients
2 tbsp. olive oil
1 large leek, well cleaned and sliced
Salt and pepper, to taste
1 bunch asparagus, trimmed and chopped
1 tsp. paprika
3 c. vegetable stock
1 c. spinach

6 to 12 eggs


Directions
Heat oil, add leek, salt and pepper and cook 10 minutes. Add garlic, paprika, asparagus, spinach, stock and cook until tender. Purée soup. Gently poach one or 2 eggs per person (about 4 minutes each). Season eggs with paprika, salt and pepper. Ladle soup into bowls and slide eggs on top. Garnish with parsley and chives. Serves 6.