patof butter or tablespoon of olive oil (to keep it dairy-free)
2tablespoonswhite oniondiced (or white parts of 2 leeks, sliced)
2cupschicken brothvegetable broth can also be used to keep this a vegetarian recipe
1teaspoonchopped fresh thyme leaves
1/2teaspoonkosher salt
ΒΌteaspoonblack pepper
1cupfrozen green peasthawed
1/2bunch of fresh green or purple asparagustrimmed and coarsely chopped
2tablespoonschopped flat-leaf parsleydivided (some for garnishing)
extra-virgin olive oil for drizzling
season with additional kosher salt and freshly ground black pepper if desired
Poached Eggs
1tablespoonred or white vinegar
2large 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
The soup can be served hot or at room temperature.This recipe can easily be doubled.If you're not a fan of poached eggs, omit the egg and add some crumbled cheese instead.