Potato Soup with Poached Egg

Ingredients

• 800 g waxy potatoes
• 2 carrots
• 1 stalk Celery
• 1 small leek
• 1 large onion
• 2 tbsp oil
• 1 l vegetable broth
• 1 tsp freshly chopped marjoram
• Salt
• Pepper
• nutmeg
• 4 tbsp light cream
• 2 sprigs parsley
• 4 eggs (small)

Instructions

1. 1.

   Peel and dice the potatoes. Peel and chop the onion. Wash, trim, and cut the leek into half rings. Wash, peel, and cube the carrots and celery.

2. 2.

   Heat the oil in a pot and sauté the vegetables, then add the herbs and spices and pour in the broth. Bring to a boil and simmer over medium heat for about 30 minutes.

3. 3.

   Lightly purée the soup so it remains chunky. Taste again. Crack each egg into the simmering soup one at a time, letting them poach undisturbed for 5 minutes. Divide the soup into bowls and garnish with a tablespoon of light cream. Sprinkle with parsley before serving.