Name: Toasted Bread Crumb-Vegetable Soup with Poached Eggs & Avocado Greens
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 6 medium carrots; 6 sticks celery; 2839 ml chicken or vegetable broth; 12 eggs; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 43 g Parmesan cheese; 1 ½ (142 g) pkg spring mix (mixed greens); 1 ½ medium yellow onions; basil, dried; black pepper; extra virgin olive oil; honey; Italian seasoning; mayonnaise; panko bread crumbs; salt; white wine vinegar

Toasted Bread Crumb-Vegetable Soup with Poached Eggs & Avocado GreensToasted Bread Crumb-Vegetable Soup with Poached Eggs & Avocado Greens — a 45-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ avocados

6 medium carrots

6 sticks celery

2839 ml chicken or vegetable broth

12 eggs

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

43 g Parmesan cheese

1 ½ (142 g) pkg spring mix (mixed greens)

1 ½ medium yellow onions

basil, dried

black pepper

extra virgin olive oil

honey

Italian seasoning

mayonnaise

panko bread crumbs

salt

white wine vinegar

Instructions

Preheat a large pot over medium-high heat.

When the pot is hot, add bread crumbs and toast, stirring frequently, until golden brown, 3-4 minutes. Place toasted bread crumbs in a small bowl and set pot aside for later use.

Meanwhile, finely grate Parmesan, place in another small bowl, and set aside.

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Peel, trim, and small dice carrots; trim and small dice celery. Place both in a large bowl.

Peel, halve, and small dice onions; peel and mince garlic. Add both to the bowl with the carrot and celery.

Return the pot to medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add the veggies and spices; cook, stirring occasionally, until starting to soften, 5-6 minutes. (Reserve bowl for next step.)

Meanwhile, place oil, mayo, vinegar, honey, and spices in the reserved bowl; whisk to combine the dressing and set aside.

Add broth to the pot with the veggies; stir to combine, cover, and bring the soup to a boil. Once boiling, reduce heat to medium-low and simmer until veggies are soft, 5-6 minutes.

While the soup is cooking, shave parsley leaves off the stems; discard stems, mince the leaves, and set aside.

When the veggies are soft, uncover the soup, and stir in the bread crumbs and parsley; return to a simmer.

Gently crack eggs into small bowls (2 eggs per bowl).

Working in batches if necessary, carefully tip bowls into the pot, sliding the eggs carefully into the soup. Cook until whites are set but yolks are still soft, 2½-3 minutes. Using a slotted spoon, transfer eggs to a plate (remove soup from the heat once all of the eggs have been poached).

While the eggs are poaching, halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon. Add to the bowl with the dressing, along with mixed greens, and toss to combine the salad.

Divide soup and eggs between bowls, then sprinkle with Parmesan. Serve with salad on the side and enjoy!

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