Photo: Jennifer Causey; Styling: Claire Spollen
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!

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!


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!

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.