Pea and Mint Soup with a Soft Poached Egg

A vibrant green pea soup flavoured with fresh mint and cream, topped with a perfectly soft poached egg.

Vegetarian Healthy Soup Quick Peas Mint

Estimated Nutrition

Calories

542.4

kcal / serving

542.4 kcal total

Carbs

22.8g

per serving

22.8 g total

Fat

42.1g

per serving

42.1 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

For poaching

Dairy

Double Cream

piece

Egg

Free-range

Liquids

400

Vegetable Stock

Chicken stock may be used as an alternative

NutsSeeds

clove

Garlic

Crushed to a paste

Mint

Fresh, chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

For frying

Vegetables

0.5

piece

Onion

Chopped

100

Peas

Fresh

Method

Heat olive oil in a pan and fry chopped onion and garlic for 4 minutes until softened.

Add 100g of peas and 400ml of stock then simmer for 5 minutes until peas are tender.

Stir in chopped mint and double cream then season with salt and pepper.

Process the soup with a stick blender until smooth and keep warm.

Boil a pan of water with vinegar then reduce to a simmer.

Create a whirlpool in the water and carefully drop in the cracked egg.

Poach the egg for 3 minutes until whites are set then drain on kitchen paper.

Serve the soup in a bowl topped with the poached egg.