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