Chunky Pea and Leek Soup with Poached Eggs
A chunky pea and leek soup topped with a poached egg. A lovely spring soup that comes together in less than 30 minutes! If you prefer to not serve this soup with poached eggs, this soup also tastes fantastic with a dollop of yogurt or creme fraiche and finely chopped chives!
Ingredients
- 2 tablespoons (30 g) unsalted butter
- 2 large leeks, white and light green parts only finely sliced
- 1 medium yellow onion diced
- 15 ounces frozen peas
- 4 cups (1 quart) low-sodium chicken stock
- kosher salt
- freshly ground black pepper
- pinch ground cayenne pepper
- 1 teaspoon fresh lime juice
Soup Toppings:
- 4 large eggs, for poaching see instructions below
- 2 tablespoons (30 mL) heavy cream
- fresh basil, mint, or dill or garnishing
- extra virgin olive oil for drizzling
Instructions
- Heat the butter in a large soup pot over medium-low heat until it begins to bubble slightly. Add the leeks and onion, a pinch of salt, cover, and saute for 8 to 10 minutes, stirring occasionally, or until very soft and translucent.
- Add the frozen peas and chicken stock. Bring the soup to a boil and immediately reduce to a low simmer. Simmer the soup uncovered for 15 to 20 minutes, or until the peas are very tender. Carefully transfer the soup to a high-powered blender, such as a Vitamix, and puree lightly until the soup is mostly uniform in texture, but still slightly chunky.
- Return the soup to the pot and simmer for an additional 5 to 10 minutes, or until it has thickened slightly. Season to taste with salt and pepper and add the cayenne pepper and lime juice. Place over low heat while you prepare the poached eggs for topping.
- Prepare the Poached Eggs: Fill a large skillet with several inches of water, salt heavily, and bring to a boil. Reduce the heat so that the water is barely simmering. Very small bubbles should be visible on the bottom of the pan.
- Crack the eggs, one at a time, into a fine-meshed sieve set over a bowl. Discard any loose egg whites that drain into the bowl and transfer each egg into a small ramekin. Tip the eggs gently into the simmering water. Using a slotted spoon, gently stir to ensure they are not sticking to the bottom of the pan. Cook, turning them once, for 3 to 4 minutes, or until the whites are cooked through and the yolk is soft to touch. Lift with a slotted spoon and transfer to a paper towel-lined plate.
- Finish the soup by stirring in the heavy cream. Serve in large bowls, garnish with fresh herbs, a little drizzle of olive oil, and place the poached egg gently in the center of the soup. Serve immediately.
Tips for Success:
- If you prefer to not serve this with poached eggs (or are serving it as a first course), this soup also tastes fantastic with a dollop of tzatziki yogurt (or you could substitute this with creme fraiche), and finely chopped chives! A drizzle of olive oil adds a beautiful touch as well.
Serving: 1serving, Calories: 327kcal, Carbohydrates: 27g, Protein: 17g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Cholesterol: 210mg, Sodium: 865mg, Fiber: 8g, Sugar: 9g