Leek, pea and spinach soup with fried egg and ham

Name: Leek, pea and spinach soup with fried egg and ham
Cook time: 30 min
Yield: 4
Ingredients: 2 leeks, trimmed; 2 tbsp butter; 2 tbsp olive oil; 2 garlic cloves, finely grated; 400g frozen peas; 300g baby spinach; 1 litre hot chicken or vegetable stock; Sea salt and black pepper; 4 thick slices sourdough bread; Butter for spreading; 1 tbsp Dijon mustard; 4 free-range eggs; 4 slices good ham or prosciutto

Jill Dupleix

October 25, 2016

Time:< 30 minsServes:4

A fresh, bright, easy soup of winter greens, topped with a raft of grilled sourdough, ham and eggs. For a smooth puree, blend the entire soup; if you prefer a more interesting texture, blend only three-quarters of it as below.

Ingredients

2 leeks, trimmed
2 tbsp butter
2 tbsp olive oil
2 garlic cloves, finely grated
400g frozen peas
300g baby spinach
1 litre hot chicken or vegetable stock
Sea salt and black pepper
4 thick slices sourdough bread
Butter for spreading
1 tbsp Dijon mustard
4 free-range eggs
4 slices good ham or prosciutto

Method

Finely slice leeks and wash in cold water if gritty. Drain and pat dry. Heat butter and one tablespoon of oil in a pan and cook leeks for about 10 minutes until soft, without browning. Add garlic, peas and spinach and toss until well-coated. Add hot stock and bring to the boil. Simmer for 10 minutes, season well, then puree three-quarters of it, in batches, in a blender.
Return to pan and heat through. Grill or toast bread, butter it, then spread with mustard and keep warm. Heat remaining oil in a fry pan and fry eggs to your liking. Top toast with a slice of ham, a fried egg, sea salt and pepper. Serve soup in warm bowls, float the toast on top and serve.