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Green Pea and Asparagus Soup with Poached Egg

  • 15 min
    • Preparation 15 min
Recipe for Fusiontec Aromatic Soup Pot

Ingredients

4 People
  • 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

Step 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
Step 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
Step 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
Step 4
Poach for 3 minutes, then remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.
Step 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

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