Green Pea and Asparagus Soup with Poached Egg

Name: Green Pea and Asparagus Soup with Poached Egg
Prep time: 15 min
Total time: 15 min
Yield: 4 Portions
Ingredients: 1 tbsp. Olive oil; 1 tbsp. Butter; 1 Onion, finely chopped; 2 Garlic, minced; 500g Green asparagus, cut into 2.5 cm pieces; 250g Green peas (fresh or frozen); 1l Vegetable broth; 2 tbsp. Fresh dill, chopped; 4 Eggs; 1 tbsp. White wine vinegar; 1 slices Lemon

15 min
- Préparer 15 min

Recipe for Fusiontec Aromatic Soup Pot

Ingrédients

4 Personnes

For the Soup:
1 tbsp. Olive oil
1 tbsp. Butter
1 Onion, finely chopped
2 Garlic, minced
500 g Green asparagus, cut into 2.5 cm pieces
250 g Green peas (fresh or frozen)
1 l Vegetable broth
Salt and pepper to taste
2 tbsp. Fresh dill, chopped
Juice of 1/5 lemon
For the Poached Eggs:
4 Eggs
1 tbsp. White wine vinegar
For Serving:
Fresh chervil
1 slices Lemon

Preparation

Étape 1

For the Soup: Heat olive oil and butter in a large pot over medium heat. Add the onion and garlic and sauté for about 5 minutes until soft. Then, mix in the asparagus pieces and cook for another 5 minutes. Finally, add the peas and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes until the vegetables are soft.

tbsp. Olive oil

tbsp. Butter

Onion, finely chopped

Garlic, minced

g Green asparagus, cut into 2.5 cm pieces

g Green peas (fresh or frozen)

l Vegetable broth

Étape 2

Remove some asparagus tips and peas during the cooking process to use them as garnish for the soup. (optional) Use an immersion blender to puree the soup until smooth. Season with salt, pepper, dill, and lemon juice.

Salt and pepper to taste

tbsp. Fresh dill, chopped

Juice of 1/5 lemon

Étape 3

For the Poached Eggs: Bring a pot of water and white wine vinegar to a gentle simmer. Crack one egg into a small bowl and carefully slide it into the water.

Eggs

tbsp. White wine vinegar

Étape 4

Poach for 3 minutes, then remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.

Étape 5

For serving: Pour the soup into bowls. Place carefully a poached egg on top of each serving. Garnish with fresh chervil, dill or parsley. Sprinkle with grated Parmesan if desired. Add the lemon slice as a final touch and enjoy.

Fresh chervil

slices Lemon