Herb Soup with Poached Egg
- Serves 4
- FOR THE VEGETABLE BROTH
- 1 onion
- 2 zucchinis
- 2 carrots
- 1 stick celery
- 1 small turnip
- ¼ fennel stalk
- 2 medium-sized potatoes, peeled
- 1 tomato
- 4 black peppercorns, crushed
- 1 clove
- ½ tsp. salt
- 8 cups water
- FOR THE SOUP
- ⅛ cup butter
- ⅛ cup flour
- ½ cup dry Riesling (or chicken stock)
- 1 bunch parsley, finely chopped
- 1 bunch chives, finely chopped
- ¾ cup cream
- sea salt
- freshly ground pepper
- FOR THE EGGS
- 2 Tbsp. vinegar
- 4 fresh eggs
- 4 cups of water
- sea salt
1.Clean, wash and cut the vegetables into large pieces.
2.Place all the ingredients for the broth in the pressure cooker (4qt) and fill with 8 cups of cold water. Close the pressure cooker and heat the cooker to maximum pressure.
3.Turn the heat down. Cook 11 minutes. Release steam slowly. Pour the broth through a fine sieve.
4.For the soup, heat the butter in the pressure cooker and stir in the flour.
5.Sauté briefly, deglaze with the Riesling, and stir until smooth.
6.Add half the vegetable broth and allow to simmer for a few minutes.
7.Whisk the remaining broth in a mixer (or in the pot if your are using a hand held blender) together with the soup herbs (keep 3 Tbsp. herbs for the garnishing) until creamy, add to the thickened broth and the cream to the pressure cooker.
8.Heat the soup again, season with sea salt and pepper, and whisk with the blender until light and fluffy.
9.In a saucepan, bring 4 cups of salted water and the vinegar to a boil.
10.Beat the eggs individually in a cup and slide them into the boiling water.
11.Carefully lay the egg whites around the yolk.
12.Cook the eggs for 3–4 minutes and then remove them from the water.
13.Pour the soup into deep bowls.
14.Place 1 poached egg in the middle of each bowl, sprinkle on a little sea salt and garnish with herbs.