Asparagus and Pea Soup with Poached Eggs
Asparagus and Pea Soup with Poached Eggs is a gorgeous, velvety soup (with absolutely no cream) that’s loaded with veggies and finished with a perfectly poached egg. It’s super easy to make and comes together very quickly – less than 15 minutes cooking time! While the colors of this soup make me think of spring, it’s delicious any time of year.
Jump to RecipeIngredients for Soup Base
Organize all of the soup ingredients: peas, rough chopped asparagus, broth, butter (or olive oil to keep it dairy-free), parsley, thyme, and onions. I used the asparagus from my garden for this recipe, which are the purple variety, but either purple or green are perfect for this soup.
Cooking the Soup
Melt butter (or heat olive oil) in a large saucepan over medium heat. Add onions and cook 2-3 minutes, stirring occasionally. Next, add broth, thyme, salt, and pepper and bring to a simmer. Cook for approx 2-3 minutes more.
Then add asparagus and peas and raise heat to medium-high. Cover and cook 3-5 minutes, until asparagus are tender. Remove soup from the heat. Total cooking time is 7-11 minutes.
Pureeing the Soup
Carefully pour or spoon soup mixture and 1 1/2 tablespoons parsley into a blender. Remove center piece of lid (to allow steam to escape). Place a clean towel over lid opening. Blend until smooth, 3 or so minutes. Season with more salt and pepper, if needed.
Poaching the Eggs
The poached eggs add a lot to the overall recipe – in taste, presentation, and protein. Break each egg into a cup, making sure the yolks stay intact. The vinegar (either red or white) helps the egg white firm up faster and prevents it from disbursing in the water.
Add water to a skillet or sauce pan, filling two-thirds full and bring to a boil. Then reduce heat to a simmer and stir in vinegar. Gently pour each egg into the pan and cook for 3 minutes. Remove eggs with a slotted spoon and place on a paper towel-lined plate.
Asparagus and Pea Soup with Poached Eggs
Divide soup between bowls. Place a poached egg in each bowl, drizzle with olive oil, season with kosher salt and fresh cracked pepper, and garnish with remaining parsley.
Asparagus and Pea Soup with Poached Eggs
Equipment
- blender
Ingredients
Soup
- pat of butter or tablespoon of olive oil (to keep it dairy-free)
- 2 tablespoons white onion diced (or white parts of 2 leeks, sliced)
- 2 cups chicken broth vegetable broth can also be used to keep this a vegetarian recipe
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup frozen green peas thawed
- 1/2 bunch of fresh green or purple asparagus trimmed and coarsely chopped
- 2 tablespoons chopped flat-leaf parsley divided (some for garnishing)
- extra-virgin olive oil for drizzling
- season with additional kosher salt and freshly ground black pepper if desired
Poached Eggs
- 1 tablespoon red or white vinegar
- 2 large eggs
Instructions
Soup
- Melt butter (or heat olive oil) in a large saucepan over medium heat. Add onions and cook 2-3 minutes, stirring occasionally. Next, add broth, thyme, salt, and pepper and bring to a simmer. Cook for approx 2-3 minutes more.
- Add asparagus and peas and raise heat to medium-high. Cover and cook 3-5 minutes, until asparagus are tender. Remove soup from the heat. Total cooking time is 7-11 minutes.
- Carefully pour or spoon soup mixture and 1 1/2 tablespoons parsley into a blender. Remove center piece of lid (to allow steam to escape) and place a clean towel over lid opening. Blend until smooth, 3 or so minutes. Season with more salt and pepper, if needed.
Poached Eggs
- Add water to a skillet or sauce pan, filling two-thirds full and bring to a boil. Then reduce heat to a simmer and stir in vinegar. Break each egg into a cup. Gently pour each egg into the pan and cook for 3 minutes. Remove eggs with a slotted spoon; place on a paper towel-lined plate.
Assembly
- Divide soup between bowls. Place a poached egg in each bowl, drizzle with olive oil, season with kosher salt and freshly cracked pepper, and garnish with remaining parsley.
Notes
Recipe is from MyRecipes.com and modified by me.
If you like this recipe, you may also like these other GFchow recipes. Carrot Ginger Soup, Creamless Pureed Mushroom Soup, and Broccoli and Spinach Coconut Curry Soup with Crispy Shallots.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Very delicious, quick and easy. To make it even easier I used my immersion blender.
Aren’t immersion blenders great!
This looks incredible !! Can’t wait to make this.
Since you told me you’re an “everything tastes better with a runny egg on it” kinda girl, I know you’ll love this!