Chunky Pea and Leek Soup with Poached Eggs

Heat the butter in a large soup pot over medium-low heat, or until the it just begins to bubble slightly.

Add the leeks and onion, a pinch of salt, cover, and saute over medium-low heat for 8 to 10 minutes, stirring every few minutes, until they are very soft and translucent.

Add the frozen peas, and chicken stock, and stir mixture together with a spoon.

Bring the soup just to a boil, and immediately reduce to a low simmer.

Simmer the soup uncovered for 15 to 20 minutes, or until the peas are very tender.

Carefully transfer the soup to a blender and puree lightly so that the soup is mostly uniform, but still slightly chunky with texture.

Return the soup to the pot and simmer for another 5 to 10 minutes, or until it has thickened slightly.

Season to taste with salt and pepper (soups usually need quite a heavy hand of salt to be well-balanced), and add the cayenne pepper and lime juice.

Place over very low heat, stirring occasionally, while you prepare the poached eggs for topping.

Meanwhile, prepare the poached eggs.

Fill a large skillet with several inches of water, salt heavily, and bring to a boil.

Reduce the heat so that that the water is barely simmering (small bubbles are visible on the bottom of the pan).

Crack the eggs, one at a time, into a small sieve set over a bowl.

Discard the loose egg whites that drain into the bowl–and place the eggs carefully into small ramekins.

Tip the eggs gently into the simmering water.

Using a slotted spoon, gently make sure they are not sticking to the bottom of the pan.

Cook them, turning them once, for 3-4 minutes, or until the whites are cooked through and the yolk is soft to touch.

Drain them on a paper-towel lined plate.

Finish the soup by stirring in the heavy cream.

Serve in large bowls, garnish with fresh herbs, a little drizzle of olive oil, and place the poached egg gently in the center of the soup.

Serve immediately.