Green Pea Soup with poached egg

Soup is one kind of food which we always think of as comfort food. Be it any kind, tomato soup, mixed vegetable soup, lentil soup or in this case peas soup. It fills us with happiness on cold evenings. It is like a hug in a big bowl.

I love soups in general and is always ready to try new soups anytime. This soup came from the necessity of using eggs. Since Navratri is starting soon I wanted to finish all remaining eggs in my fridge. So instead of eating it normally like omelette, I decided to use them as poached with a soup.


Poached egg goes very well with green pea soup. When you cut through that perfectly cooked poached egg, the ooey-gooey yolk flows out it and gives an extra edge to the already oh-so-yum soup.

Give it a try. Trust me it is worth it. Please leave any suggestions or comments you have about the recipe. :)



Ingredients:

1 cup peas boiled
1/4 cup onion
1 inch piece of ginger - finely chopped
2-3 cups vegetable broth
1 tbsp lemon juice
1 tsp cumin seeds
1/2 tsp fennel seeds
2-3 whole black pepper
1 tsp crushed black pepper
salt to taste
1 tsp oil

For poached Egg:

5 cups water
1 large egg
1 tsp white vinegar

Recipe:

1. For poaching egg, take water and vinegar in a medium size container and boil it over high heat.
2. Break the egg separately in a small bowl.
3. Once water starts boiling close the heat and with a help of spatula or eating knife stir water vigorously in one direction.

4. Take the spatula out and pour the egg in the same direction as water rotation.
5. Let the egg wrap in its own white and leave it for 2-3 minutes.
6. Once cooked and covered totally, take it out gently in a plate. Keep it aside for serving with pea soup.

For soup:

1. Take a pan, add oil and heat it over medium heat. Once heated, add ginger.
2. Once ginger cooks half way, add cumin seeds,fennel seeds and whole black peppercorns
3. Once they start crackling, add onions. Cook them until translucent in color.
4. At this point, add peas and cook for 2 minutes.
5. Add 2 cups vegetable broth and crushed black pepper and salt to taste.
6. Let it boil for 5 minutes.
7. After 5 minutes let it cool for 10 minutes than transfer to a blender.
8. Blend the mixture properly. After blending reheat it after transferring it to a pan.
9. Add lemon juice and mix well. If you want a thinner consistency, add little more vegetable broth at this time.
10. Take it off heat once it starts to boil.
11. For serving, take soup plate. Place poached egg at center and fill rest of it with the soup. Serve hot and enjoy.