Poached eggs make this soup eggs-tra special!
Make sure you have...
Stovetop, Immersion blender, Pot (small)
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!
Average estimated amount for one serving
Energy | 317 cal. |
Fat | 24 g |
Carbohydrates | 13 g |
Protein | 14 g |
Fiber | 5 g |
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.