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🍽️ Foamy Herb Soup with Poached Egg

217 kcal · 30 min · 4 servings

Ingredients

• 100 g mixed herbs (e.g. chervil, dill, borage, sorrel, parsley)
• 100 g floury potatoes
• 1 shallot
• 1 tbsp butter
• 500 ml vegetable broth
• 2 spring onions
• 100 ml whipping cream
• salt
• pepper (from the mill)
• 3 tbsp white wine vinegar
• 4 eggs

Instructions

1. 1. Rinse the herbs under running water.
2. 2. Shake the herbs dry.
3. 3. Pluck the leaves from the stems if necessary.
4. 4. Wash the potatoes.
5. 5. Peel the potatoes.
6. 6. Cut the potatoes into small cubes.
7. 7. Peel the shallot.
8. 8. Dice the shallot finely.
9. 9. Sauté the shallots in the butter until translucent.
10. 10. Add the potato cubes.
11. 11. Sauté the potatoes briefly.
12. 12. Deglaze the mixture with the vegetable broth.
13. 13. Let the soup simmer for about 15 minutes.
14. 14. Bring about 1 liter of water in a pot to a boil.
15. 15. Add the vinegar to the boiling water.
16. 16. Remove the pot from the heat.
17. 17. Crack each egg individually into a small cup.
18. 18. Gently slide the eggs into the vinegar water.
19. 19. Poach the eggs for 4 to 5 minutes.
20. 20. Make sure the water is no longer boiling.
21. 21. Wash the spring onions.
22. 22. Trim the ends of the spring onions.
23. 23. Slice the spring onions into rings.
24. 24. Add the spring onion rings to the soup.
25. 25. Add the prepared herbs to the soup.
26. 26. Puree the soup until smooth.
27. 27. Strain the soup through a sieve.
28. 28. Bring the strained soup to a boil.
29. 29. Add the cream to the soup.
30. 30. Let the soup simmer a bit more if desired.
31. 31. Add more broth if needed.
32. 32. Season the soup with salt and pepper.
33. 33. Divide the soup among the plates.
34. 34. Place a poached egg in each portion of soup.
35. 35. Serve the dish.

Nutrition per serving

• kcal: 217
• Protein: 9 g · Fett/Fat: 16 g · Carbs: 8 g