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.
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.
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!
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!!!!!