Stovetop, Immersion blender, Pot (small), Knife
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.