Green Pea and Asparagus Soup with Poached Eggs and Toast

Well, I didn’t make the toast, but I did serve it with hot rolls! This soup was good, but I didn’t love it. I didn’t eat the leftovers, let me put it that way. I can just never get chunky soups to totally blend smoothly in my blender! I used the immersion blender and that wasn’t working, so I switched to my blender. Not much better. The flavor was good, and it was really good if you got a spoonful of egg, too!

rating: 7

Green Pea and Asparagus Soup with Poached Eggs and Toast
(Cooking Light, April 2015)

serves 4

1 1/2 teaspoons unsalted butter
2 leeks, white part only, trimmed and thinly sliced
4 cups unsalted chicken stock (I used vegetarian “chicken” stock)
1 teaspoon chopped fresh thyme (I used dried thyme)
5/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups frozen green peas
1 pound 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 (1/2-ounce) pieces crusty multigrain bread, toasted

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.

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.

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.

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