The Best Green Pea and Asparagus Soup with Poached Egg
This recipe for green peas and asparagus soup with poached egg is the perfect meal for any season. The soup is made with frozen green peas and tender asparagus, blended to a smooth and creamy consistency. The soup is then topped with a perfectly poached egg, adding richness and texture to the dish. Not only is this soup delicious, but it's also packed with essential vitamins, minerals, and fiber that support overall health and well-being. Whether you're looking for a quick and easy lunch or a satisfying dinner, this green peas and asparagus soup with poached egg is sure to become a staple in your meal rotation.
Ingredients
- 1 lbs asparagus, ends trimmed and cut into 1-inch pieces
- 1 cup frozen green peas
- 1 pc small onion, chopped
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 cup water
- ¼ cup non-fat Greek yogurt
- 1 tbsp olive oil extra virgin
- salt and pepper to taste
- 4 pcs eggs poached
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
- Add the asparagus and green peas to the pot and sauté for an additional 2-3 minutes.
- Pour the vegetable broth and water into the pot and bring to a boil. Reduce heat and simmer for 10-12 minutes or until the asparagus is tender.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Add the Greek yogurt to the soup and stir until well combined. Season with salt and pepper to taste.
- Divide the soup into four bowls and top each with a poached egg.
Notes
- Trim the asparagus ends: Be sure to trim off the woody ends of the asparagus to ensure that your soup has a smooth texture.
- Use frozen green peas: Frozen peas are a great alternative to fresh peas, especially when they are out of season. They are just as nutritious as fresh peas and can be used straight from the freezer.
- Don't overcook the vegetables: It's important not to overcook the vegetables to ensure that the soup retains its bright green color and fresh flavor.
- Add the Greek yogurt at the end: Be sure to add the Greek yogurt to the soup after it has been blended and removed from the heat. Adding the yogurt too early can cause it to curdle.
- Use fresh poached eggs: For the perfect poached egg, be sure to use fresh eggs that are at room temperature. To prevent the eggs from breaking, add a little bit of vinegar to the poaching water. You can serve without the poached egg altogether if you prefer.
- Garnish with fresh herbs: For an extra pop of flavor and color, garnish each bowl of soup with fresh herbs like chives or parsley. For a contrast of food plating presentation, add a dash of paprika for a red look.