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5 from 1 vote

Asparagus and Pea Soup with Poached Eggs

Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Course: lunch, Soup
Cuisine: American
Keyword: asparagus, chicken broth, eggs, gluten free, onion, Parsley, peas, poached eggs, thyme
Servings: 2 people
Author: GFchow @ gfchow.com

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
  • ΒΌ 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

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.