Green Pea and Asparagus Soup with Poached Eggs and Toast

Name: Green Pea and Asparagus Soup with Poached Eggs and Toast
Yield: Serves 4 (serving size: about 1 1/2 cups soup, 1 egg, and 1 toast)
Ingredients: 1 ½ teaspoons unsalted butter; 2 leeks, white part only, trimmed and thinly sliced; 4 cups unsalted chicken stock; 1 teaspoon chopped fresh thyme; .63 teaspoon kosher salt; ¼ teaspoon black pepper; 2 cups frozen green peas; 1 pound fresh asparagus, trimmed and coarsely chopped; ¼ 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

3 Ratings
3 Reviews

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

By Christine Burns Rudalevige

Recipe by Cooking Light April 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

Yield:

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

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

267 calories; fat 9.5g; saturated fat 2.9g; mono fat 3.9g; poly fat 1.8g; protein 20g; carbohydrates 28g; fiber 7g; cholesterol 190mg; iron 6mg; sodium 639mg; calcium 167mg.

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albertinaspring

05/06/2015

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.

GrandmaKY

03/27/2015

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!!!!!

Suzanne1

03/16/2015

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!

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Green Pea and Asparagus Soup with Poached Eggs and Toast

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Green Pea and Asparagus Soup with Poached Eggs and Toast

Account

Green Pea and Asparagus Soup with Poached Eggs and Toast

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Green Pea and Asparagus Soup with Poached Eggs and Toast