Chunky Pea and Leek Soup with Poached Eggs
Creamy Spring Pea Soup with Poached Eggs: A Taste of Spring in Every Spoonful
As the weather warms and fresh produce begins to appear, there’s nothing quite like a vibrant, flavorful soup to celebrate the season. This Creamy Spring Pea Soup with Poached Eggs is exactly that – a bright, comforting, and surprisingly elegant dish that’s perfect for a light lunch, a sophisticated starter, or even a satisfying dinner.
This recipe isn’t just about the beautiful color and fresh taste of spring peas; it’s about creating a luxurious texture and a delightful contrast with the perfectly poached egg. The creamy soup base, subtly spiced with cayenne pepper and brightened with lime juice, is a blank canvas for the runny yolk, which adds richness and depth to every bite. A sprinkle of fresh herbs and a drizzle of olive oil elevate this soup from simple to sublime.
What makes this soup special?
- Freshness: Spring peas are the star, offering a naturally sweet and vibrant flavor.
- Creamy Texture: The blending process creates a velvety smooth base that’s incredibly satisfying.
- Poached Egg Perfection: The runny yolk adds richness and creates a beautiful presentation.
- Easy to Make: Despite its elegant appearance, this soup is surprisingly simple to prepare.
Tips for Success:
- Frozen Peas are Fine: Don’t feel you must use fresh peas. Frozen peas work beautifully and are often more convenient.
- Don’t Overcook the Peas: You want them tender, but not mushy.
- Poaching Egg Mastery: Practice makes perfect! A little vinegar in the water helps the egg whites set.
- Spice it Up: Adjust the cayenne pepper to your liking. A pinch adds warmth, but you can add more for a bolder flavor.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Substitute the heavy cream with full-fat coconut milk or cashew cream for a delicious vegan version.
Q: Can I make the soup ahead of time?
A: Yes, you can make the soup base a day ahead and reheat it gently. Add the heavy cream just before serving. Poach the eggs right before serving for the best texture.
Q: What herbs pair well with pea soup?
A: Mint and parsley are classic choices, but dill, chives, or even a little tarragon can add a lovely flavor.
Q: Can I use vegetable stock instead of broth?
A: Yes, vegetable stock will work just as well. Just be sure to taste and adjust the seasoning as needed.
This Creamy Spring Pea Soup with Poached Eggs is a celebration of spring flavors and a delightful addition to your recipe repertoire. Enjoy!
Creamy Spring Pea Soup with Poached Eggs
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cups frozen peas
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon cayenne pepper
- 1 tablespoon lime juice
- 4 large eggs
- salt to taste salt
- black pepper to taste black pepper
- fresh herbs for garnish fresh herbs such as mint or parsley
- olive oil drizzle olive oil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add peas and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until peas are tender.
- Carefully transfer the soup to a blender and puree until smooth and creamy. Return to the pot and simmer for 5-10 minutes to thicken.
- Season with salt, pepper, cayenne pepper, and lime juice.
- While the soup simmers, prepare the poached eggs. Fill a large skillet with water, add salt, and bring to a simmer. Crack eggs into the simmering water and cook for 3-4 minutes, or until whites are set and yolks are runny.
- Stir heavy cream into the soup. Serve immediately, topped with a poached egg, fresh herbs, and a drizzle of olive oil.
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