Creamy Veggie Soup with Poached Egg

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!