Cooking Light Green Pea and Asparagus Soup With Poached Eggs and

Submitted by Bren_in_L.R.

"From April 2015 issue. "Light, lovely, and lush, this egg-topped soup is all you need for a well-rounded spring supper.""

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 1⁄2 teaspoons unsalted butter
• 2 leeks, white part only, trimmed and thinly sliced
• 4 cups unsalted chicken stock
• 1 teaspoon chopped fresh thyme
• 5⁄8 teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 2 cups frozen green peas
• 1 lb fresh asparagus, trimmed and coarsely chopped
• 1⁄4 cup chopped fresh flat leaf parsley, divided
• 1 tablespoon white vinegar
• 4 large eggs
• 2 teaspoons extra-virgin olive oil
• 4 pieces crusty multigrain bread, toasted

directions

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.
2. 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.
3. 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. Stir pot of water with a large spoon to circulate water then gently pour eggs into water; cook 3 minutes. Remove eggs with a slotted spoon; place on a paper towel-lined plate.
4. 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.