Green Pea And Asparagus Soup With Poached Eggs And Toast

• 1 1/2 teaspoons unsalted butter
• 2 leeks, white part only, trimmed and thinly sliced
• 4 cups unsalted chicken stock
• 1 teaspoon chopped fresh thyme
• 5/8 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups frozen green peas
• 1 pound fresh asparagus, trimmed and coarsely chopped
• 1/4 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

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

unsalted butter, leeks, thyme, kosher salt, black pepper, frozen green peas, fresh asparagus, parsley, white vinegar, eggs, extravirgin olive oil, crusty multigrain bread

Taken from www.myrecipes.com/recipe/green-pea-asparagus-soup-poached-eggs-toast (may not work)