-
1
Heat the butter in a saute pan over medium heat and add the onion, garlic, and a pinch of salt.
-
2
Saute until the vegetables are soft and clear.
-
3
Add the peas and water, along with another pinch of salt to set the color of the peas.
-
4
Increase the heat to high and bring to a boil.
-
5
Decrease the heat to low and simmer just until the peas are tender, 4 to 5 minutes.
-
6
Puree the soup in batches in a blender, taking care not to fill the blender more than half full and covering the top with a kitchen towel to avoid splatters.
-
7
When all the soup is pureed, strain through a chinois or fine-mesh sieve into a medium-size bowl.
-
8
Stir in the cream and season to taste with salt and pepper.
-
9
If not serving the soup immediately, place the bowl in an ice-water bath and chill until cold, then refrigerate.
-
10
Fill a medium-size saucepan with water to a depth of at least 3 inches and add the vinegar.
-
11
Place the pan over low heat and bring to just below a simmer.
-
12
Crack 1 egg and drain off most of the white, then tip the yolk into a ramekin or teacup.
-
13
To avoid sticking, dip the ramekin or cup just below the surface of the water until the whites set, then slip the egg out of the cup and into the water.
-
14
Repeat with the remaining 3 eggs.
-
15
Poach the eggs to medium, 3 to 4 minutes, taking out the eggs in the reverse order they were placed in the pan.
-
16
Retrieve each with a slotted spoon and place on paper towels to drain.
-
17
To serve, reheat the soup until hot.
-
18
Divide the chives among 4 shallow bowls, sprinkling them on the bottom to provide a bed for the egg.
-
19
Gently place a drained egg on top of the chives in each bowl.
-
20
Carefully spoon or pour the soup around the egg.
-
21
Gloss the egg with a bit of extra-virgin olive oil and sprinkle with kosher salt and cracked pepper.
-
22
Serve immediately.
