Chunky Pea and Leek Soup with Poached Eggs

Chunky Pea and Leek Soup with Poached Eggs

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.

Chunky Pea and Leek Soup with Poached Eggs

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.

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