Delicious Chunky Pea and Leek Soup with Poached Eggs: Your Ultimate Spring Recipe
A vibrant and hearty chunky pea and leek soup, elegantly crowned with a perfectly poached egg. This simple yet sophisticated spring soup comes together effortlessly in under 30 minutes, making it an ideal choice for a quick, healthy, and satisfying meal.
Let me start with a little culinary confession: for most of my life, peas and I haven’t exactly been the best of friends. It’s rare for me to encounter a vegetable I truly dislike, but peas, especially when served plain, have always been one of those “take it or leave it” ingredients for me. Growing up, my mom would occasionally present steamed peas, lightly buttered, as a dinner side. This was almost certainly a nod to my older sister, who adored them. As for me, I’d often find myself covertly slipping them to our beloved chocolate lab, Geordie, who, in his boundless enthusiasm, devoured everything – peas included.
So, you might be wondering, why am I, a self-proclaimed pea skeptic, sharing a recipe where peas are the star ingredient? The answer is simple: I’ve had a revelation. It turns out, I don’t just tolerate peas in soup form; I actually love them. There’s something magical that happens when peas are combined with other ingredients, transforming their sometimes-monotonous standalone flavor into a symphony of textures and tastes. This chunky pea and leek soup recipe is a testament to that discovery. If you’re also on the fence about peas, I urge you to give this spring soup a try – it might just change your mind too! I’ve found that whenever peas are part of a more complex dish, rather than a solitary side, I become an instant fan. You might even recall this delicious spinach soup featuring minted peas from last year.
Before we dive into the delicious details, let’s address the elephant in the room – or rather, the poached egg in the soup bowl. A poached egg on soup? It sounds unconventional, I know, but hear me out. This unique addition, which truly elevates the dish, was born from a series of culinary inspirations gathered over several weeks.
Our “mini-moon” to a charming bed and breakfast in Charlottesville, Virginia, immediately following our wedding, provided the initial spark. While our grand honeymoon was slated for later in May, this short getaway was a perfect prelude. One evening, we decided to indulge in the farmhouse’s exquisite four-course dinner. As you might guess, one of the courses was a delightful chunky pea soup. Although it was prepared quite differently, featuring an intricate sage gastrique and other sophisticated elements, it undeniably inspired me to recreate a similar, yet simplified, version for the blog. This experience highlighted the beauty of a rustic, hearty pea soup, perfect for ushering in the spring season, even when made with humble frozen peas.
What truly captivated me about that B&B soup was its texture – it was left wonderfully chunky. This seemingly small detail made a light, fresh soup feel much more substantial and satisfying, adding an incredible mouthfeel that pureed soups often lack. This chunky aspect became a non-negotiable for my own recipe.
The second pivotal moment occurred shortly after returning home. I visited one of my favorite neighborhood cafes to catch up on work and treated myself to a generous bowl of hearty braised pork stew. This stew contained no peas and was a world away from a light vegetable soup, but it was topped with a beautifully poached egg. And just like that, inspiration struck – a moment of pure culinary enlightenment! It was, in a way, life-changing. Not because of the stew itself (though it was delicious), but because of the revelation: the concept of topping *any* soup with a poached egg. Of course, this is a common practice with dishes like ramen, but I had never considered applying it to my other soup recipes before.
And guess what? It tastes absolutely magnificent! The creamy, runny yolk enriches the soup, adding a layer of luxuriousness and depth that is simply irresistible. Beyond the incredible flavor, it’s also a fantastic way to boost the protein content and add a comforting heartiness to an otherwise light springtime soup. This makes it perfect for a satisfying lunch or a lighter dinner. For those seeking alternative garnishes, I discovered with the leftovers that a dollop of cooling tzatziki or crème fraîche, paired with a sprinkle of chopped chives, also makes for an equally delightful variation. Both options offer distinct but equally appealing flavor profiles.
This chunky pea and leek soup with a poached egg is not just a recipe; it’s a journey of culinary discovery. It’s about taking simple ingredients and elevating them into something truly special. The combination of sweet peas, delicate leeks, and the rich creaminess of a poached egg creates a balanced and incredibly flavorful dish that is both nourishing and comforting. It’s perfect for a weeknight meal when you need something quick and easy but don’t want to compromise on taste or quality. The fresh, vibrant green color makes it an appealing dish for spring gatherings or a wholesome family dinner. This soup proves that even ingredients you might think you “don’t care for” can become favorites with the right preparation and a touch of creative inspiration.
Chunky Pea and Leek Soup with Poached Eggs
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Ingredients
- 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
- freshly ground black pepper
- pinch ground cayenne pepper
- 1 teaspoon fresh lime juice
Soup Toppings:
- 4 large eggs, for poaching see instructions below
- 2 tablespoons (30 mL) heavy cream
- fresh basil, mint, or dill or garnishing
- extra virgin olive oil for drizzling
Instructions
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Heat the butter in a large soup pot over medium-low heat until it begins to bubble slightly. Add the leeks and onion, a pinch of salt, cover, and sauté for 8 to 10 minutes, stirring occasionally, or until very soft and translucent.
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Add the frozen peas and chicken stock. Bring the soup to a boil and immediately reduce to a low simmer. Simmer the soup uncovered for 15 to 20 minutes, or until the peas are very tender. Carefully transfer the soup to a high-powered blender, such as a Vitamix, and puree lightly until the soup is mostly uniform in texture, but still slightly chunky.
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Return the soup to the pot and simmer for an additional 5 to 10 minutes, or until it has thickened slightly. Season to taste with salt and pepper and add the cayenne pepper and lime juice. Place over low heat while you prepare the poached eggs for topping.
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Prepare the Poached Eggs: Fill a large skillet with several inches of water, salt heavily, and bring to a boil. Reduce the heat so that the water is barely simmering. Very small bubbles should be visible on the bottom of the pan.
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Crack the eggs, one at a time, into a fine-meshed sieve set over a bowl. Discard any loose egg whites that drain into the bowl and transfer each egg into a small ramekin. Tip the eggs gently into the simmering water. Using a slotted spoon, gently stir to ensure they are not sticking to the bottom of the pan. Cook, turning them once, for 3 to 4 minutes, or until the whites are cooked through and the yolk is soft to touch. Lift with a slotted spoon and transfer to a paper towel-lined plate.
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Finish the soup by stirring in the heavy cream. Serve in large bowls, garnish with fresh herbs, a little drizzle of olive oil, and place the poached egg gently in the center of the soup. Serve immediately.
Tips for Success & Variations:
- For a vegetarian option: Easily substitute chicken stock with vegetable stock to make this soup completely vegetarian.
- Alternative toppings: If you prefer not to serve this with poached eggs (perhaps if serving it as a first course or for dietary reasons), this soup is also incredibly delicious with a generous dollop of creamy tzatziki yogurt or crème fraîche. A sprinkle of finely chopped fresh chives adds a wonderful oniony freshness, and a drizzle of high-quality extra virgin olive oil before serving adds a beautiful sheen and subtle fruity note.
- Adjusting consistency: For a smoother soup, blend it for longer until completely creamy. For an even chunkier texture, blend only briefly or use a potato masher directly in the pot to achieve your desired consistency.
- Herb variations: Don’t limit yourself to basil, mint, or dill. Fresh parsley or chervil would also complement the flavors beautifully.
- Spice level: The pinch of cayenne pepper adds a very subtle warmth. Feel free to adjust the amount to your preference for a more pronounced kick.
- Make ahead: The soup base can be made a day in advance and reheated gently. Poach the eggs just before serving for the best results.