Green Pea and Asparagus Soup With a Poached Egg (Gluten Free)
This green pea and asparagus soup is an excellent way to welcome spring into your homes. If you want to serve something delicious and creamy to your loved ones you should make them this recipe. The combination of flavors is great. With every spoonful there is something sweet, aromatic, salty, smoky and slightly spicy. Peas are naturally sweet while the bacon is very salty and smoky. If you decide to top your soup with the chili flakes and the chopped dill you will make this soup even more flavorful. Textures are also very different. The soup is creamy, the egg is firm on the outside and gooey on the inside. Furthermore, there is crunchiness from the bacon and the chili flakes. When I created this recipe, I wanted to make it not only tasty but also visually pleasing. One bowl of soup has so many beautiful colors. I’m very confident that you will be able to impress your loved ones with that soup. You can serve it for a special occasion or as a light lunch.
The green pea and asparagus soup is not hard to make, and it doesn’t take a lot of time. The only tricky part is poaching the eggs.
How to poach an egg perfectly?
Poaching an egg might seem tricky, but I’ll give you the tips that will help you poach the perfect eggs. Here are the steps you need to take in details.The water you use to poach an egg has to be at least 4 inches deep.
Bring it to a boil and then reduce it to the lowest setting. Never add an egg to the water if it is still boiling. The water should be barely simmering.
Add a splash of vinegar in the water. I promise you, your eggs wouldn’t taste like vinegar.
Never add salt to the water. The salt will separate the egg yolk from the egg white.
Crack your egg in a ramekin first. That way you make sure there are no shells, and the egg yolk is whole.
Slowly add the egg to the water. Place the ramekin close to the water surface and place it in the water. If you drop the egg from too high you might break the yolk.
You might create a vortex with a spoon and then drop the egg, but this is optional. If you want a uniform looking egg then use a fine mesh strainer and crack your egg in it. The liquid egg withe will drain through the strainer. The firm egg white will create better looking poached egg.
Cook 3-4 minutes or until the egg withe is firm, but the egg yolk is still soft to the touch. Use a slotted spoon to remove the egg from the water.
Green Pea and Asparagus Soup with a Poached Egg
- 3 bacon slices
- 1 cup chopped onion
- 1 lb Asparagus coarsely chopped
- 5 garlic cloves coarsely chopped
- 5 cups water broth or stock if you prefer
- 2 cups green peas fresh or frozen
- 5 eggs
- ½ Tbsp vinegar
- 1 Tbsp chopped dill fresh
- salt and pepper to taste
- red chili flakes optional
- Chop the onion, asparagus and garlic.
- In a deep soup pot cook three bacon strips. Remove them on a paper towel to drain the extra fat.
- Add the chopped onion and asparagus in the bacon fat and sauté for 5 minutes. Stir occasionally.
- Add the coarsely chopped garlic to the pot and add salt and pepper to the vegetables.
- Pour the five cups of water to the pot and bring to a boil. Then add 2 cups of peas. Cook for 10-15 minutes or until the vegetables are soft.
- Remove from the heat and use an immersion blender to puree the soup. Check for seasoning and add more salt and pepper if needed.
To poach the eggs
- In a pot add water that is at least 4 inches deep. Bring it to a boil and reduce it to simmer.
- Then add a teaspoon of vinegar to the water and break an egg in a ramekin.
- Make sure that the water is not boiling and add the egg to the water by putting the ramekin near the water surface. Pour the egg in the water slowly.
- Cook for 3-4 minutes. Remove with slotted spoon and repeat the process with the rest of the eggs.
To serve the soup
- Ladle some soup in a deep dish or a bowl. Top it with the poached egg, some crumbled bacon, chili flakes and chopped dill.
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