This has tickled my fancy since I encountered a medieval recipe titled “Brouet Vert d’Oeufs et de Fromage” (green stew of eggs and cheese).
(From Pleyn Delit: Medieval Cookery for Modern Cooks)
Take parsley and a little cheese and some sage and a very little saffron, mixed with bread and moistened with puree of peas or boiling water; grind and strain, and take ground ginger moistened with wine, and put it to boil; then put some cheese in it, and eggs poached in water, and it should be bright green
I made it up as a subtelty I called “Daisies in the Grass” by spreading the puree on the serving tray, halving hard-boiled eggs and turning them cut side up, and sprinkling the eggs with shredded yellow cheddar.
More recently I have become fond of a pureed soup recipe I found in the back of a cozy mystery, Spring Green Bisque.
from 2017:
Foodies who are also book lovers should hie themselves to the library (physical or virtual) and check out mystery writer Susan Wittig Albert. Her China Bayles mysteries feature a wealth of herb lore, and recipes in the back of every book. Here's one of my all-time favorites, Spring Green Bisque.
Sauté onion and garlic in the olive oil until soft. Add the peas, spinach, and basil and cook, stirring, until the peas are thawed and the greens are wilted. Puree in a food processor with half the broth, return to the pot with the rest of the broth and the sour cream. Season to taste and heat to serving temperature. Garnish in the bowls.
So, with leftover bisque in the fridge and a freshly hard-boiled dozen of eggs available, and a bit of whimsy….
Heat bisque and pour in a rimmed plate or shallow soup bowl. Halve the egg and cube ham or shred prosciutto. Sprinkle with Parmesan. Et voila!
