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🍽️ Creamy oregano soup with hard-boiled egg

336 kcal · 30 min · 4 servings

Ingredients

• 150 g floury potatoes
• 3 shallots
• 2 garlic cloves
• 50 g fresh oregano
• 2 tbsp olive oil
• 150 ml dry white wine
• 400 ml vegetable broth
• 4 eggs
• 100 ml whipping cream (min. 30% fat content)
• 100 ml crème fraîche
• salt
• pepper (from the mill)
• 1 pinch freshly ground nutmeg

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Cut the potatoes into small cubes.
4. 4. Peel the shallots.
5. 5. Peel the garlic cloves.
6. 6. Finely chop the shallots and garlic.
7. 7. Wash the oregano.
8. 8. Shake the oregano dry.
9. 9. Pluck the oregano leaves from the stems.
10. 10. Finely chop the oregano leaves.
11. 11. Heat the olive oil in a pot.
12. 12. Sauté the shallots, garlic, and potatoes for 2 to 3 minutes.
13. 13. Deglaze the vegetables with white wine.
14. 14. Add the vegetable broth.
15. 15. Simmer the soup with the lid on for 15 minutes.
16. 16. Boil the eggs in plenty of water for 8 minutes until hard-boiled.
17. 17. Rinse the eggs under cold water.
18. 18. Peel the eggs.
19. 19. Cut the eggs into quarters.
20. 20. Add one quarter of the oregano to the soup.
21. 21. Boil the mixture for 1 minute.
22. 22. Blend the soup until smooth.
23. 23. Stir in the cream and crème fraîche.
24. 24. Season the soup with salt, pepper, and nutmeg.
25. 25. Mix in the remaining oregano.
26. 26. Portion the soup into small bowls.
27. 27. Place the hard-boiled egg quarters in the bowls.
28. 28. Serve the dish hot.

Nutrition per serving

• kcal: 336
• Protein: 9 g · Fett/Fat: 25 g · Carbs: 12 g