Description
This Chunky Pea and Leek Soup with Poached Eggs is a vibrant and comforting spring soup featuring tender leeks, sweet peas, and a creamy texture enhanced with a touch of heavy cream. Topped with perfectly poached eggs and fresh herbs, it offers a delightful balance of flavors and textures, coming together quickly for a wholesome, satisfying meal.
Ingredients
Scale
Soup
- 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
- 2 tablespoons (30 mL) heavy cream
Poached Eggs
- 4 large eggs
Garnish
- Fresh basil, mint, or dill (for garnishing)
- Extra virgin olive oil (for drizzling)
Instructions
- Sauté vegetables: Heat the butter in a large soup pot over medium-low heat until it begins to bubble slightly. Add the leeks and diced onion with a pinch of salt, cover, and sauté for 8 to 10 minutes, stirring occasionally until the vegetables are very soft and translucent.
- Simmer peas and stock: Add the frozen peas and chicken stock to the pot. Bring the soup to a boil, then immediately reduce heat to a low simmer. Cook uncovered for 15 to 20 minutes until peas are very tender.
- Blend soup: Carefully transfer the soup to a high-powered blender and pulse lightly until mostly uniform but still slightly chunky for texture. Return the soup to the pot and simmer for an additional 5 to 10 minutes to thicken. Season with salt, pepper, cayenne pepper, and stir in fresh lime juice. Keep warm over low heat.
- Poach eggs: Fill a large skillet with several inches of water, heavily salt it, and bring to a boil. Reduce heat to a gentle simmer with small bubbles visible. Crack each egg into a fine-meshed sieve to remove loose whites, then transfer eggs gently into the simmering water. Stir gently to prevent sticking and cook, turning once, for 3 to 4 minutes until whites are set and yolks are soft. Remove eggs with a slotted spoon and let drain on a paper towel-lined plate.
- Finish soup and serve: Stir the heavy cream into the soup. Ladle soup into bowls, garnish with fresh basil, mint, or dill, drizzle with extra virgin olive oil, and top each bowl with a poached egg. Serve immediately.
Notes
- This soup comes together in less than 30 minutes, perfect for a quick seasonal meal.
- If you prefer not to use poached eggs, try topping the soup instead with a dollop of yogurt or crème fraîche and finely chopped chives for extra creaminess and flavor.
- Using low-sodium chicken stock allows you to control the saltiness more effectively.
- For a vegan option, substitute butter with olive oil, chicken stock with vegetable stock, omit eggs, and use a plant-based cream alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 327 kcal
- Sugar: 9 g
- Sodium: 865 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 8 g
- Protein: 17 g
- Cholesterol: 210 mg
