Creamy Veggie Soup with Poached Egg

Poached eggs make this soup eggs-tra special!

Coline
Coline
6 minutesPrep time
18 minutesCook time
317 cal.Per serving

Utensils

Stovetop, Immersion blender, Pot (small)

recipe

Broccoli (fresh)

Step 1

Wash the broccoli. Cut it into florets.

Peas (frozen)
Broccoli (fresh)
Garlic

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).

Peas (frozen)
Broccoli (fresh)
Garlic

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.

Heavy cream

Step 6

Add the cream. Season with salt & pepper. Blend again until all is smooth & creamy.

Egg

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.

Egg

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.

Peas (frozen)
Heavy cream
Egg

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!

Nutrition facts

Average estimated amount for one serving

Energy317 cal.
Fat24g
Carbohydrates13g
Protein14g
Fiber5g

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.

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Creamy Veggie Soup with Poached Egg
Easy