Foamy Herb Sauce with Poached Egg
A creamy herb sauce with poached eggs is a recipe featuring fresh ingredients from the cream soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g mixed herbs (e.g., chervil, dill, borage, sorrel, parsley)
- 100 g waxy potatoes
- 1 Shallot
- 1 tbsp butter
- 500 ml vegetable broth
- 2 Spring Onions
- 100 ml whipping cream
- Salt
- Pepper (freshly ground)
- 3 tbsp white wine vinegar
- 4 eggs
Instructions
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1.
Wash the herbs, shake dry and, if necessary, pluck leaves from stems. Wash, peel and cube the potatoes. Peel and finely dice the shallot; sauté in butter until translucent. Add the potatoes and brown slightly. Pour in vegetable broth and simmer for about 15 minutes.
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2.
Meanwhile bring about 1 l of water to a boil, add vinegar, remove from heat. Crack each egg into a cup and gently slide into the vinegar water. Poach for 4-5 minutes (water should not be boiling).
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3.
Wash, trim and slice spring onions into rings. Add herbs to the soup and blend until smooth. Strain through a sieve, bring back to boil, add cream and simmer briefly or add more broth to reach desired consistency. Season with salt and pepper.
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4.
Serve the soup in bowls, placing one poached egg on top of each bowl before serving.
