If you’re looking for a cozy, vibrant dish that feels both fresh and comforting, you’ve got to try this Chunky Pea and Leek Soup with Poached Eggs Recipe. I absolutely love how this soup bursts with sweet peas and tender leeks, all topped with a perfectly runny poached egg that just melts into the broth. It’s one of those recipes I keep going back to, especially when I want something quick that still feels special. Plus, it’s super simple to whip up on a busy weeknight or to impress guests without fuss. Trust me, once you make it, you’ll understand why this combo is a winner!
Why You’ll Love This Recipe
- Speedy yet delicious: Ready in under 35 minutes, perfect for hectic days without sacrificing flavor.
- Perfectly balanced texture: Chunky enough to feel hearty with creamy tenderness and smoothness.
- Poached eggs make it special: Adds richness and fun, turning a simple soup into a feast.
- A versatile classic: Easy to tweak with herbs and spices, so it suits your taste every time.
Ingredients You’ll Need
This soup relies on fresh, simple ingredients that play beautifully off each other for a bright and comforting bowl. When shopping, I always grab fresh leeks with lots of white and light green parts and pantry staples like frozen peas that make this a breeze any time of year.
- Unsalted butter: Adds a rich, creamy base and helps gently soften your leeks and onions without overpowering them.
- Leeks (white and light green parts): Their delicate onion-like flavor really shines here; slice them thin for even cooking.
- Yellow onion: Provides a sweet, savory depth to balance the bright peas.
- Frozen peas: Fresh or frozen works, but frozen peas provide sweetness and convenience year-round.
- Low-sodium chicken stock: Keeps flavors clean and customizable; you can always add salt later if needed.
- Kosher salt and freshly ground black pepper: Essential for seasoning and brightening the flavors.
- Ground cayenne pepper: A pinch adds a subtle warmth without overpowering the soup.
- Fresh lime juice: Helps balance the soup with a touch of acidity and freshness.
- Large eggs: For poaching, the crowning glory of this soup—oozy, silky, and downright irresistible.
- Heavy cream: Stirred in at the end for extra silkiness and richness.
- Fresh herbs (basil, mint, or dill): Adds brightness and an herbal finish that makes each spoonful pop.
- Extra virgin olive oil: A drizzle on top brings a lovely fruity, peppery note to the finished dish.
Variations
I’ve found that this Chunky Pea and Leek Soup with Poached Eggs Recipe is super flexible—feel free to tweak it to your mood or what you have on hand. Sometimes I swap herbs or adjust the poaching method depending on time and company.
- Vegetarian option: Use vegetable stock instead of chicken stock, and it’s just as comforting and flavorful.
- Herb swaps: I love fresh dill in spring, but basil or mint work equally well depending on your vibe.
- Dairy-free twist: Skip the cream or substitute with coconut milk for a subtle richness and a hint of tropical flavor.
- Poached egg substitutes: If you’re short on time, a dollop of crème fraîche or Greek yogurt plus chives makes a beautiful topping too.
How to Make Chunky Pea and Leek Soup with Poached Eggs Recipe
Step 1: Gently Sauté Your Base
Start by melting the butter in a large soup pot over medium-low heat—don’t rush this part! When it’s just starting to bubble gently, add your finely sliced leeks and diced onion. A pinch of salt helps soften the vegetables faster and draws out their natural sweetness. Cover and let everything cook slowly for 8 to 10 minutes, stirring every now and then until the leeks and onions are silky and translucent. This gentle cooking builds the flavor foundation, so don’t use too high heat or you’ll miss the sweet softness.
Step 2: Simmer Peas and Stock to Tender Perfection
Next, toss in your frozen peas and pour in the low-sodium chicken stock. Crank up the heat until it boils, then immediately reduce it to a low simmer. Let it bubble away uncovered for about 15 to 20 minutes until the peas are beautifully tender. This step softens the peas but keeps the soup from becoming too watery. You’ll start smelling that lovely green sweetness here—it’s seriously comforting and makes me excited to dive in.
Step 3: Blend for Chunky Creaminess
Carefully transfer the soup in batches to a high-powered blender if you have one—something like a Vitamix works wonders. Blitz it just enough to break down the peas while keeping some texture, so your soup is satisfyingly chunky but still silky. If you don’t have a fancy blender, a hand blender works great too—just pulse gently. Then pour it back into the pot to finish simmering.
Step 4: Season and Keep It Warm
Let the soup simmer for another 5 to 10 minutes to thicken slightly. It’s time to season: add salt, pepper, a pinch of cayenne for a subtle kick, and fresh lime juice to brighten everything up. Keep it on low heat while you prepare the pièce de résistance—the poached eggs.
Step 5: Poach Eggs with Care for that Dreamy Finish
Fill a large skillet with several inches of water, salt it well, and bring it to a boil. Lower the heat so the water is barely simmering—look for tiny bubbles on the bottom, no roaring boil. Crack each egg into a fine mesh sieve to catch any loose whites, then gently slip them into the water from a small ramekin to keep their shape. Stir gently with a slotted spoon so they don’t stick, turning once, and cook for 3 to 4 minutes until the whites are set but yolks still soft to the touch. Lift them out carefully onto a paper towel-lined plate.
Step 6: Finish and Serve
Stir the heavy cream into your soup for an extra layer of silkiness, then ladle it into bowls. Drizzle some extra virgin olive oil on top, sprinkle with fresh herbs like basil or dill, and gently nestle a poached egg right in the center. Serve immediately to enjoy the rich yolk oozing into that vibrant, chunky goodness. It’s honestly one of the most satisfying soups you’ll enjoy all year round.
Pro Tips for Making Chunky Pea and Leek Soup with Poached Eggs Recipe
- Low and Slow Sauté: Taking your time cooking the leeks and onions gently brings out their natural sweetness and prevents any bitter notes.
- Don’t Over-Blitz: Keep some texture in the soup—pureeing it fully smooth makes it lose that lovely chunky character this recipe is known for.
- Egg Poaching Patience: Simmer gently and avoid boiling water hard; the eggs hold together better and look prettier.
- Season Last: Adding salt and lime juice near the end keeps the fresh flavors bright and balanced without dulling them.
How to Serve Chunky Pea and Leek Soup with Poached Eggs Recipe
Garnishes
I love topping this soup with fresh herbs—dill or mint add a wonderful freshness, while basil gives it a slightly sweet, aromatic note. A drizzle of good-quality extra virgin olive oil right before serving is a simple touch that elevates the whole dish. Sometimes I grate a little lemon zest on top for an extra zing, especially if I’m looking to brighten things up further.
Side Dishes
My go-to sides to serve alongside this Chunky Pea and Leek Soup with Poached Eggs Recipe are crusty artisan bread or garlic-rubbed sourdough toast—perfect for dipping and soaking up that luscious broth. A crisp green salad with a lemon vinaigrette also makes a fresh, light pairing to round out the meal.
Creative Ways to Present
For a dinner party, I like serving this soup in individual glass cups or wide-rimmed bowls, so guests can admire the vibrant green color before tasting. Placing the poached egg gently in the middle feels like a little culinary treasure. Another fun idea is to serve alongside a soft polenta cake or crisp pancetta crumbles scattered on top for texture contrast when you’re feeling indulgent.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in an airtight container in the fridge for up to 3 days. The flavor actually deepens overnight! Just keep the poached eggs separate, as they don’t hold up well stored together with the soup.
Freezing
This soup freezes nicely before adding the cream and eggs. I let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and gently reheat on the stove.
Reheating
Reheat the soup slowly on low heat, stirring occasionally to prevent sticking and to preserve texture. Add the heavy cream during warming and prepare fresh poached eggs right before serving. This keeps everything tasting freshly made and just as comforting as on day one.
FAQs
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Can I make Chunky Pea and Leek Soup without eggs?
Absolutely! While the poached eggs add richness and a lovely creaminess, you can substitute with a dollop of Greek yogurt, crème fraîche, or even omit altogether. Fresh herbs and a drizzle of olive oil still make it wonderfully satisfying.
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What if I don’t have a blender?
No worries. You can use a potato masher or fork to break down the peas in the pot, though the texture will be chunkier and less uniform. Alternatively, a hand immersion blender works well and is easier to control.
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How do I know when my poached eggs are done?
The whites should be fully set and hold their shape, while the yolks remain soft and slightly jiggly when you gently touch them with a spoon. Cooking 3-4 minutes usually hits this perfect window.
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Can this soup be made vegan?
Yes! Swap butter for olive oil, use vegetable stock, skip the heavy cream or replace with coconut cream, and top with avocado slices or toasted nuts instead of eggs for a vegan-friendly version.
Final Thoughts
This Chunky Pea and Leek Soup with Poached Eggs Recipe is one of those dishes that feels like a warm hug in a bowl while still being vibrant and fresh. I love how effortlessly the ingredients come together, and the poached egg on top adds that little bit of luxury that makes every spoonful memorable. Whether you’re making it for a quick lunch or cozy dinner, it’s sure to become a staple in your kitchen like it is in mine. So, give it a try—you might just find your new favorite go-to soup!
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Chunky Pea and Leek Soup with Poached Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Western
- Diet: Low Salt
Description
This chunky pea and leek soup is a delightful springtime dish that combines tender leeks, sweet peas, and a subtle hint of lime and cayenne for a flavorful twist. Topped with perfectly poached eggs and a drizzle of extra virgin olive oil, this soup is both hearty and fresh, making it a comforting meal ready in just over half an hour.
Ingredients
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, to taste
- Freshly ground black pepper, to taste
- Pinch ground cayenne pepper
- 1 teaspoon fresh lime juice
- 2 tablespoons (30 mL) heavy cream
- Extra virgin olive oil, for drizzling
Poached Eggs
- 4 large eggs
- Salt, for poaching water
Garnish
- Fresh basil, mint, or dill
Instructions
- Sauté the Aromatics: Heat the butter in a large soup pot over medium-low heat until it begins to bubble slightly. Add the sliced leeks and diced onion along with a pinch of salt. Cover the pot and sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are very soft and translucent.
- Add Peas and Stock: Stir in the frozen peas and pour in the chicken stock. Increase the heat to bring the soup to a boil, then immediately reduce to a low simmer. Let it simmer uncovered for 15 to 20 minutes, until the peas are tender.
- Blend the Soup: Carefully transfer the soup to a high-powered blender and pulse to a mostly uniform but still chunky texture. Return the soup to the pot and continue simmering for another 5 to 10 minutes until it thickens slightly.
- Season the Soup: Season with salt, freshly ground black pepper, cayenne pepper, and fresh lime juice. Keep the soup warm over low heat while preparing the poached eggs.
- Prepare the Poached Eggs: Fill a large skillet with several inches of water and salt it heavily. Bring the water to a boil, then reduce to a gentle simmer with small bubbles forming on the bottom. Crack each egg into a fine-meshed sieve to remove loose whites, then place into a small ramekin. Gently slide each egg into the simmering water. Stir gently with a slotted spoon to prevent sticking and cook, turning once, for 3 to 4 minutes until the whites are set but yolks remain soft. Remove eggs with a slotted spoon and drain on paper towels.
- Finish the Soup and Serve: Stir the heavy cream into the soup. Ladle the soup into bowls, drizzle with extra virgin olive oil, garnish with fresh herbs, and center each bowl with a poached egg. Serve immediately for best flavor and texture.
Notes
- This soup comes together quickly and is perfect for springtime, combining fresh flavors with comforting warmth.
- If poached eggs aren’t preferred, substitute with a dollop of yogurt or crème fraîche and garnish with freshly chopped chives for a creamy alternative.
- Using low-sodium chicken stock helps control the salt level, but adjust seasoning according to taste.
- Fresh herbs like basil, mint, or dill add a bright finish and can be varied according to preference.
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
