Creamy Veggie Soup with Poached Egg

recipe

• Step 1
  Wash the broccoli. Cut it into florets.
• Step 2
  Melt a dab of butter in a saucepan over medium heat. Add the broccoli, minced garlic & most of the peas (reserving a few for garnish).
• Step 3
  Cook, stirring for 2 min.
• Step 4
  Add 1 cup of water (per person). Reduce the heat to low, cover & simmer for 12 min.
• Step 5
  Purée the veggies with an immersion blender, blender or food processor.
• Step 6
  Add the cream. Season with salt & pepper. Blend again until all is smooth & creamy.
• Step 7
  Break each egg into a separate small bowl.
• Step 8
  Bring a pot of water to a boil. Using a spoon, swirl the water to create a whirlpool.
• Step 9
  Gently slip the eggs into the center of the whirlpool, one at a time. Let each egg cook for 2 min. Remove with a slotted spoon & drain.
• Step 10
  Ladle the soup into bowls. Carefully lay one egg in the center of each soup bowl. Garnish with the remaining peas & a swirl of cream (optional). Enjoy!