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Vegetarian, Northern, Eastern and Western France

Pea soup with soft boiled eggs and soldiers

Pea soup with soft boiled eggs and soldiers is a creamy soup served with a runny egg and toasted bread strips, for 4 people, in 30 minutes, very easy to make, for €1.60 per person. The key is keeping the peas' cooking time short so they stay sweet and bright green.

Tonight, a sweet pea soup with a soft boiled egg and soldiers to dip right in.

Pea soup with soft boiled eggs and soldiers
Total time
30 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

This soup leans on the natural sweetness of peas, lifted by a touch of mint that wakes up the flavor without covering it. The potato gives it just enough body, while the cream rounds everything out without making it heavy. The soft boiled egg sits right in the middle, and once you break it, the yolk melts into the soup for a simple but comforting result.

It's the kind of dish you make on a weeknight without overthinking it, because everything cooks fast and kids love dipping their soldiers in. It also works well to open a quiet Sunday dinner, light and colorful, whenever peas are in season.

The ingredients

4 people

Frozen foods

  • Frozen peas 600 g

Fruits and vegetables

  • Onion 1
  • Potato 1
  • Mint 1 sprigs

Dairy

  • Butter 20 g
  • Heavy cream 10 cl
  • Eggs 4

Bakery

  • Country bread 5 slices

Pantry

  • Vegetable bouillon cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Sweat the onion in the butter, add the diced potato, then cover with water and the bouillon cube. 10 min

    Cook the potato before the peas, it takes longer.

  2. Add the peas and let them cook for a few minutes. 6 min

    Frozen peas don't need to be thawed first.

  3. Blend with the cream and mint, then season with salt and pepper.

    Don't overcook the peas once blended, they lose their bright color.

  4. Simmer the eggs for six and a half minutes in boiling water, cool them in cold water, then peel. 7 min

    Lower them in with a spoon so they don't crack.

  5. Cut the toasted bread into soldiers and serve them with the soup and the soft boiled egg.

    Open the egg with a spoon so the yolk melts into the soup.

Our tips to get it right

  • Pick frozen peas over out of season fresh ones, they hold their color and sweetness better once blended.
  • Blend the soup while it's hot but not boiling, you'll get a smoother texture and a brighter green.
  • Cook the soft boiled eggs right before serving, the yolk firms up if they sit too long after cooking.

The variations

  • Swap the heavy cream for coconut milk for a lighter, more fragrant version.
  • For an egg free version, serve the soup with croutons and a drizzle of olive oil instead of the soft boiled egg.
  • For a quicker kid friendly meal, serve just the soup with the soldiers, skip the egg, and sprinkle some grated cheese on top.

What to serve it with

  • A crisp green salad
  • A glass of sparkling apple juice
  • Some fresh goat cheese on the side

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well if you leave out the cream and stir it in after thawing. Reheat gently on the stove, stirring, without letting it boil.

Questions about this dish

Can I use fresh peas instead of frozen?

Yes, if they're in season. You'll need to shell them yourself and cook them a bit longer depending on their size, until tender.

How do I get a perfect soft boiled egg every time?

Lower a cold egg straight from the fridge into boiling water for exactly six and a half minutes, then plunge it into cold water right away to stop the cooking.

Can I make the soup ahead of time?

Yes, you can make it the day before and keep it in the fridge. Reheat it gently and cook the eggs just before serving.

What if I don't have mint?

The soup is still good without it, the peas keep their natural sweetness. You could also try a few basil leaves for a different twist.

How long does it take to make a pea soup with soft boiled eggs and toast soldiers?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pea soup with soft boiled eggs and toast soldiers?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pea soup with soft boiled eggs and toast soldiers cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Always check the labels of the products you buy.

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