Pea and mint soup with a soft poached egg
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Ingredients
For the soup
- olive oil: 1 tbsp olive oil
- onion: 陆 onion, chopped
- garlic: 1 garlic clove, crushed to a paste in a mortar and pestle
- peas: 100g/3陆 oz fresh peas
- vegetable stock: 400ml/14fl oz chicken or vegetable stock
- mint: 2 tbsp chopped fresh mint
- double cream: 3 tbsp double cream
- black pepper: salt and freshly ground black pepper
For the soft poached egg
- white wine vinegar: 3 tbsp white wine vinegar
- egg: 1 free-range egg
Method
For the soup, heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Add the peas and stock and leave to simmer for 4-5 minutes, or until the peas are tender.
Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth. Keep warm.
For the soft poached egg, bring a pan of water to the boil, then add the vinegar and reduce to a gentle simmer. Crack the egg into a bowl. Using a ladle, swirl the water in the pan to create a whirlpool, then carefully pour the egg into the centre of the whirlpool. Poach for 2-3 minutes, or until the whites are just set, then remove with a slotted spoon and drain on kitchen paper.
To serve, spoon the soup into a bowl and top with the poached egg.