Green Pea And Asparagus Soup With Poached Eggs And

Name: Green Pea And Asparagus Soup With Poached Eggs And Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons unsalted butter; 2 leeks, white part only, trimmed and thinly sliced; 4 cups unsalted chicken stock; 1 teaspoon chopped fresh thyme; 5/8 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 cups frozen green peas; 1 pound fresh asparagus, trimmed and coarsely chopped; 1/4 cup chopped fresh flat-leaf parsley, divided; 1 tablespoon white vinegar; 4 large eggs; 2 teaspoons extra-virgin olive oil; 4 (1/2-ounce) pieces crusty multigrain bread, toasted

Servings: persons

1 1/2 teaspoons unsalted butter
2 leeks, white part only, trimmed and thinly sliced
4 cups unsalted chicken stock
1 teaspoon chopped fresh thyme
5/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups frozen green peas
1 pound fresh asparagus, trimmed and coarsely chopped
1/4 cup chopped fresh flat-leaf parsley, divided
1 tablespoon white vinegar
4 large eggs
2 teaspoons extra-virgin olive oil
4 (1/2-ounce) pieces crusty multigrain bread, toasted

1
Melt butter in a large saucepan over medium heat. Add leeks; cook 4 minutes, stirring occasionally. Add stock, thyme, salt, and pepper; bring to a simmer. Add peas and asparagus; cover and cook 3 minutes. Place pea mixture and 3 1/2 tablespoons parsley in a blender. Remove center piece of lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth.
2
While soup simmers, add water to a skillet, filling two-thirds full; bring to a boil. Reduce heat; stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes. Remove eggs with a slotted spoon; place on a paper towel-lined plate.
3
Divide soup among 4 bowls. Place 1 egg in each bowl; drizzle evenly with oil. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve with toast.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 teaspoons unsalted butter, 2 leeks, white part only, trimmed and thinly sliced, 4 cups unsalted chicken stock, 1 teaspoon chopped fresh thyme, and more.

Yes, Green Pea And Asparagus Soup With Poached Eggs And Toast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Pea And Asparagus Soup With Poached Eggs And Toast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions