Green Pea and Asparagus Soup with Poached Eggs and Toast

Light, lovely, and lush, this egg-topped soup is all you need for a well-rounded supper that tastes like spring. We use cashew cream to thicken this soup rather than milk because it creates a smoother soup with a slightly nutty finish.

Ingredients

1 ½ teaspoons unsalted butter

2 leeks, white part only, trimmed and thinly sliced

4 cups unsalted chicken stock

1-2 cup cashew cream (add to thicken to desired consistency)

1 teaspoon chopped fresh thyme

1 teaspoon kosher salt

¼ teaspoon black pepper

2 cups frozen green peas

2 cups raw cashews

1 pound fresh asparagus, trimmed and coarsely chopped

¼ cup chopped fresh flat-leaf parsley, divided

1 tablespoon white vinegar

4 large eggs

2 teaspoons extra-virgin olive oil

4 (1/2-ounce) pieces crusty multigrain bread, toasted

Directions

Cashew Cream 

INGREDIENTS

For basic, all-purpose cashew cream:

1 cup raw, unsalted cashews

2 1/2 cups water, divided

1/8 teaspoon kosher salt

For sweetened cashew cream:

1 cup raw, unsalted cashews

1 dried Medjool date, pitted

2 1/2 cups water, divided

1/8 teaspoon kosher salt

For “cheesy” cashew cream:

1 cup raw, unsalted cashews

2 1/2 cups water, divided

1 tablespoon nutritional yeast

1 teaspoon freshly squeezed lemon juice

1/8 teaspoon kosher salt

INSTRUCTIONS

Soak the cashews: Place the cashews (and date, if using) in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.

Drain and add fresh water: Drain the soaking water from the cashews. Add the drained cashews (and date, nutritional yeast, or lemon, if using), remaining 1/2 cup water, and salt to a blender.

Blend into cream: Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.

Directions For Soup

Melt butter in a large saucepan over medium heat. Add leeks; cook 4 minutes, stirring occasionally. Add stock, thyme, salt, and pepper; bring to a simmer. Add peas and asparagus; cover and cook 3 minutes. Place pea mixture and 3 1/2 tablespoons parsley in a blender. Remove center piece of lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth.

While soup simmers, add water to a skillet, filling two-thirds full; bring to a boil. Reduce heat; stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes. Remove eggs with a slotted spoon; place on a paper towel-lined plate.

Divide soup among 4 bowls. Place 1 egg in each bowl; drizzle evenly with oil. Sprinkle with the remaining 1 1/2 teaspoons parsley. Serve with toast.
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