Healthy Poached Eggs with Green Pea and Asparagus Soup

Total Time

30 min

Preparation Time

10 min

Cooking Time

20 min

775

Ingredients (4 Servings)

  • 1-1/2 tsp unsalted butter
  • 2 leeks, white part only, trimmed and thinly sliced
  • 4 cups unsalted chicken stock
  • 1 tsp chopped fresh thyme
  • 5/8 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups frozen green peas
  • 1/2 cup fresh asparagus, trimmed and coarsely chopped
  • 1/4 cup chopped fresh flat-leaf parsley, divided
  • 1 tbsp white vinegar
  • 4 large eggs
  • 2 tsp extra-virgin olive oil
  • 4 pieces crusty multigrain bread, toasted

Directions

  • Melt butter in a large saucepan over medium heat. Add leeks; cook 4 minutes, stirring occasionally. Add stock, thyme, salt, and pepper; bring to a simmer. Add peas and asparagus; cover and cook 3 minutes. Place pea mixture and 3 1/2 tablespoons parsley in a blender. Remove center piece of lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth.
  • While soup simmers, add water to a skillet, filling two-thirds full; bring to a boil. Reduce heat; stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes. Remove eggs with a slotted spoon; place on a paper towel-lined plate.
  • Divide soup among 4 bowls. Place 1 egg in each bowl; drizzle evenly with oil. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve with toast.

Nutrition

Per serving:
  • Calories:- 158
  • Fat:- 5 g
  • Cholesterol:- 21 mg
  • Sodium:- 65 mg
  • Carbohydrate:- 68 g
  • Fiber:- 5 g
  • Protein: 40 g