Green Pea and Asparagus Soup with Poached Eggs and Toast

Light, delicious and lush, this egg soup is all you need for a full-fledged spring dinner.
Melt the butter in a large saucepan over medium-high heat. Add the leeks; cook for 4 minutes, stirring occasionally. Add the stock, thyme, salt and pepper; bring to a boil. Add the peas and asparagus; cover and cook for 3 minutes. Combine the pea mixture and 3 1/2 tablespoons of parsley in a blender. Remove the center part of the lid (to allow steam to escape); attach the lid to the blender. Cover the hole in the lid with a clean towel. Whisk until smooth.While the soup is boiling, pour two-thirds of the water into the pan; bring to a boil. Reduce heat; add vinegar. Break each egg into a custard tin. Carefully pour the eggs into the pan; cook for 3 minutes. Remove the eggs with a slotted spoon; place on a plate covered with a paper towel.Divide the soup into 4 plates. Place 1 egg in each bowl; drizzle evenly with oil. Sprinkle with the remaining 1 1/2 teaspoons of parsley. Serve with toast.