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

Pea

Fresh

Method

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.

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.

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

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

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