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The leek and potato soup with a poached egg added at the end of cooking is a healthy and tasty dish, immediately ready, which also warms the spirit. try also this Cabbage and legume soup recipe too.
Ingredients
Small meal For 4 people
500 g of leeks
150 g of floury potatoes
2 tablespoons of rapeseed oil
1 litre of vegetable broth
1 dl of full cream
salt
pepper
cress for garnish
Poached eggs
1.5 l of water
0.5 dl of white wine vinegar
4 fresh eggs
Freind's kitchen recipes, Bortsch beetroot soup.
How to proceed
Preparation:
ca. 20 minutes
Simmer:
ca. 20 minutes
Total time:
40 min
Cut the leeks into strips, the potatoes into cubes and fry both in oil for approx. 3 minutes. Add the broth, put the lid on and simmer for approx. 20 minutes. Stir in the cream and blend the fine soup. Season with salt and pepper.
For poached eggs, bring the water and vinegar to a boil. Lower the heat: the water should no longer boil strongly, but just quiver. Break the eggs each into a cup, being careful not to injure the yolk. Carefully slide the eggs into the acidulated water and with the help of a spoon wrap the egg white around the yolk. Cook the eggs for approx. 4 minutes. Remove them with a slotted spoon and let them drain on kitchen paper. Serve the creamy soup with poached eggs and garnish with watercress. You may be interested to read Sliced with buckwheat and sage recipe/ Beef escalopes in pepper sauce.