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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Light delicious soup!

GrandmaKY
March 17, 2015
Made this for dinner tonight, followed the recipe as written- it was a hit! Super easy to make, comes together very quickly, favors are very fresh and light. Loved the poached egg in the soup too! Will be making this again!

YUMMY

albertinaspring
March 27, 2015
I was anxious to try this but I was sceptical about the ingredients together.  After seeing Suzanne's comments I was more positive.  It took no time to put together since I had all the ingredients on hand.  The egg part really threw me....but I was willing to try after the review.  It was delicious.  I served it with a strawberry avocado spinach salad and bread.  Since there are only 2 of us we had it the next day without the egg.  Still good but not as special.  I said this would be a perfect soup to serve for St. Patrick's Day!!!!!

Wonderful soup!

LVance
May 06, 2015
This is a very flavorful soup that showcases the veggies. Very easy to make too. It has become one of our go-to weeknight dinners.