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

Christine Burns Rudalevige
Recipe by Cooking Light April 2015

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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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

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.