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
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, 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
