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🍽️ Potato Soup with Poached Egg

310 kcal · 30 min · 4 servings

Ingredients

• 800 g floury potatoes
• 2 carrots
• 1 clove celery
• 1 stalk leek (small)
• 1 large onion
• 2 tbsp oil
• 1 l vegetable broth
• 1 tsp freshly chopped marjoram
• salt
• pepper
• nutmeg
• 4 tbsp crème légère
• 2 sprigs parsley
• 4 eggs (size M)

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Peel the onion and chop it finely.
3. 3. Wash the leek, trim the hard ends, and slice it into half rings.
4. 4. Wash the carrots and celery, peel them, and dice them.
5. 5. Heat the oil in a pot.
6. 6. Sauté the prepared vegetables in the hot oil.
7. 7. Add the herbs and spices.
8. 8. Deglaze everything with the broth.
9. 9. Bring the soup to a boil.
10. 10. Let the soup simmer on medium heat for about 30 minutes.
11. 11. Puree the soup slightly, leaving some small chunks intact.
12. 12. Season the soup to taste one last time.
13. 13. Crack the eggs.
14. 14. Gently slide the eggs one by one into the simmering soup.
15. 15. Let the eggs cook for about 5 minutes without stirring the soup.
16. 16. Divide the soup among bowls.
17. 17. Top each serving with one tablespoon of Creme Legere (a sweet sour cream alternative) as a garnish.
18. 18. Sprinkle the soup with parsley and serve.

Nutrition per serving

• kcal: 310
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 37 g