Vegetarian Potato Soup

Ingredients

• 4 handfuls watercress (≈5 g each)
• Salt
• 1 onion
• 450 g waxy potatoes
• 1 tbsp Olive Oil
• 600 ml Vegetable Broth
• 4 eggs
• 150 g heavy cream
• Pepper

Instructions

1. 1.

   Rinse and wash the watercress, pat dry; set aside one handful for garnish. Remove leaves from the rest and finely chop the stems. Blanch the leaves in boiling salted water for 1–2 minutes, then drain, shock with ice water, and squeeze out excess moisture. Peel and finely chop the onion. Peel the potatoes and cut into small cubes.

2. 2.

   Heat the oil in a pot. Sauté the onion with the potatoes over medium heat for 3 minutes. Stir in the chopped stems and cook for 1 minute more. Deglaze with broth and let everything simmer, covered, on low heat for 15–20 minutes.

3. 3.

   Meanwhile, boil the eggs for about 6 minutes to achieve a slightly runny yolk, then shock them in cold water and peel. Add the blanched leaves to the soup and cook briefly before pouring in the cream. Season the soup with salt and pepper, then puree until smooth. Taste and adjust seasoning. Ladle the soup into bowls or shallow plates. Slice the eggs lengthwise and place on top of the soup. Garnish with the reserved watercress, sprinkle with pepper, and serve.