Stovetop, Immersion blender, Pot (small)
Wash the broccoli. Cut it into florets.
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).
Cook, stirring for 2 min.
Add 1 cup of water (per person). Reduce the heat to low, cover & simmer for 12 min.
Purée the veggies with an immersion blender, blender or food processor.
Add the cream. Season with salt & pepper. Blend again until all is smooth & creamy.
Break each egg into a separate small bowl.
Bring a pot of water to a boil. Using a spoon, swirl the water to create a whirlpool.
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.
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!
Average estimated amount for one serving
On average, one serving of the recipe "Creamy Veggie Soup with Poached Egg" contains 317 Energy, 24 g of Fat, 13 g of Carbohydrates, 14 g of Protein, 5 g of Fiber.