Green Pea and Asparagus Soup with Poached Eggs and Toast

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Green Pea and Asparagus Soup with Poached Eggs and ToastRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Light, lovely, and lush, this egg-topped soup is all you need for a well-rounded spring supper.

Serves 4 (serving size: about 1 1/2 cups soup, 1 egg, and 1 toast)


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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.

Created date

February 2015

Nutritional Information

Calories 267
Fat 9.5 g
Satfat 2.9 g
Monofat 3.9 g
Polyfat 1.8 g
Protein 20 g
Carbohydrate 28 g
Fiber 7 g
Cholesterol 190 mg
Iron 6 mg
Sodium 639 mg
Calcium 167 mg