Ok, I have a little bit of a confession to make. I’m happy to say that there are very few (if any) vegetables that I don’t care for, but I really don’t care that much for peas. In fact, I could take them or leave them.
Growing up, my mom would occasionally served steamed peas with a little bit of butter as a dinner side–most likely because it was my older sister’s favorite vegetable–and I would begrudgingly eat them or sneakingly feed them to my voracious chocolate lab, Geordie, underneath the dinner table.
He loved everything, peas included.
So why exactly am I sharing a soup recipe that is predominantly made with peas? Well, because I’ve discovered that really don’t mind peas all that much when they are in soup form. In fact, I kinda love them. [Truthfully, I think whenever they are part of a dish with more than just one ingredient, I’m a fan.] Remember this cold soup from last year?
But first, let’s start off by answering some questions. You’re probably wondering what the heck a poached egg is doing in this bowl of soup. I totally feel you. Hear me out.
This springtime chunky pea and leek soup was inspired by a handful of meals that I’ve had over the last few weeks. Although our real honeymoon isn’t until mid-May, you may have noticed (if you’re following along on Instagram–hi!) that we went away on a mini-moon to a beautiful bed and breakfast in Charlottesville, Virginia immediately following the wedding.