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🍽️ Creamy Herb Soup with Poached Eggs

411 kcal · 30 min · 4 servings

Creamy Herb Soup with Poached Eggs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the parsley thoroughly under running water.
  2. 2. Shake the parsley dry.
  3. 3. Pick the parsley leaves off the stems.
  4. 4. Chop the parsley leaves very finely.
  5. 5. Wash the spring onions.
  6. 6. Trim the ends of the spring onions.
  7. 7. Cut the spring onions into small pieces.
  8. 8. Heat the butter in a pot.
  9. 9. Sauté the spring onions until soft over medium heat.
  10. 10. Add the finely chopped parsley.
  11. 11. Sauté the parsley for a few seconds.
  12. 12. Stir in the flour.
  13. 13. Cook the flour briefly.
  14. 14. Pour in the broth.
  15. 15. Stir constantly while pouring.
  16. 16. Bring the soup to a boil.
  17. 17. Let the soup simmer on low heat for about 10 minutes.
  18. 18. Stir in the Creme Fraîche.
  19. 19. Season the soup with salt to taste.
  20. 20. Season the soup with pepper to taste.
  21. 21. Cook the eggs in gently simmering water.
  22. 22. Cook the eggs until the whites are set.
  23. 23. Cook the eggs until the yolks remain creamy.
  24. 24. Immediately shock the eggs under cold water.
  25. 25. Carefully peel the eggs.
  26. 26. Cut the eggs in half.
  27. 27. Ladle the hot soup onto plates or into small bowls.
  28. 28. Gently place the egg halves into the soup.

Nutrition per serving