Thursday, May 7, 2015

Green Pea & Asparagus Soup with Poached Eggs & Toast

I love a flavorful soup that isn’t full of cream (although cream based soups are delicious too). This soup that I found while skimming the pages of Cooking Light magazine called out to me. It’s vegetable based & only has a little bit of butter. Plus, they recommend serving it with a poached egg & toast which is a no brainer for me that I was automatically going to love this recipe. I did. Chris did. You will. It’s a perfectly green & light enough for warm spring days or nights yet satisfying soup!

Ingredients (recipe adapted from Cooking Light's Green Pea & Asparagus Soup with Poached Eggs & Toast Recipe)
  • 1 1/2 teaspoons unsalted butter
  • 8 baby leeks, white & lighter green parts, trimmed & thinly sliced
  • 4 cups chicken stock
  • 1 teaspoon chopped fresh thyme
  • salt & pepper
  • 2 cups frozen green peas
  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • 1 handful chopped fresh flat-leaf parsley, divided
  • 1 tablespoon white vinegar
  • large eggs
  • 2 teaspoons extra-virgin olive oil
  • 4 (1/2-ounce) pieces crusty multigrain bread, toasted
Make it!
  1. Melt butter in a large saucepan over medium heat.
  2. Add leeks & season with salt & pepper; cook 4 minutes, stirring occasionally.
  3. Add stock & thyme; bring to a simmer.
  4. Add peas & asparagus; cover and cook 3 minutes. Season again with salt & pepper, tasting as you go - it will all depend on how salty your stock is.
  5. Add a handful of parsley (just the leaves) & using an immersion blender, blend the mixture into a puree. If using a traditional blender use the tips they give here.
  6. While soup simmers,poach your eggs by adding water to a skillet, filling two-thirds full; bring to a boil.
  7. Reduce heat; stir in vinegar. Break each egg into a small cup or bowl. Gently pour eggs into pan; cook 3 minutes.
  8. Remove eggs with a slotted spoon; place on a paper towel-lined plate.
  9. In the mean time, drizzle the sliced bread with some olive oil & season with salt & pepper & place on a baking sheet.
  10. Toast the bread under the broiler for a couple minutes on each side until browned. Remove from oven.
  11. Divide soup among 4 bowls.
  12. Place 1 egg on each piece of toast.
  13. Float the egg with toast in the middle of each bowl of soup


  1. Would like to see on menu again please

  2. hmm.. nyummy.. that's so delicious ^^