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Green Pea and Asparagus Soup with Poached Eggs and Toast

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

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

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

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

Nutrition 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

How to Make It

  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.