Creamy Oregano Soup with Hard-Boiled Eggs

Name: Creamy Oregano Soup with Hard-Boiled Eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 150 g waxy 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 heavy cream (at least 30% fat); 100 ml crème fraîche; Salt; Pepper (freshly ground); 1 pinch freshly grated nutmeg

Prep: 15min

| Servings: 4 | Cook: 20min

Creamy oregano soup with hard-boiled eggs is a recipe featuring fresh ingredients from the herb category. Try this and other recipes from Spoonsparrow!

Ingredients

150 g waxy 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 heavy cream (at least 30% fat)
100 ml crème fraîche
Salt
Pepper (freshly ground)
1 pinch freshly grated nutmeg

Instructions

1.
Wash, peel, and cube the potatoes. Peel and finely chop the shallots and garlic cloves. Wash the oregano, shake dry, pluck leaves from stems, and finely chop. Heat olive oil in a pot, sauté onions, garlic, and potatoes for 2-3 minutes, deglaze with white wine, add vegetable broth, cover, and simmer for 15 minutes. Boil eggs in plenty of water for 8 minutes, cool, peel, and quarter.
2.
Add one quarter of the oregano, cook for 1 minute, then finely puree. Stir in cream and crème fraîche, season with salt, pepper, and nutmeg, fold in remaining oregano, and ladle into bowls. Place cooked eggs on top and serve hot.