Parsley soup with poached egg recipe

Parsley Soup with Poached Egg recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for parsley soup with poached egg is a delightful and nutritious dish that combines the freshness of parsley with the richness of a perfectly poached egg. The soup is made by blending a flavorful mix of parsley, onions, garlic, and vegetable broth until smooth and creamy. The poached egg adds a velvety texture and a burst of protein to the dish. This healthy and satisfying recipe is perfect for a light lunch or as an appetizer.

Keywords: parsley soup, poached egg, nutritious, creamy, light lunch.

Parsley soup with poached egg recipe details

Parsley soup with poached egg recipe, recipe Rating: 4.7
Number of votes:115 

Ingredients

15 g	almond flakes, toasted
1	onion, chopped
2 clove(s)	garlic, minced
1 bunch(es)	parsley, chopped
2 tbsp	basil, chopped
100 g	crème fraîche
	salt and freshly ground black pepper
4	eggs
25 g	butter
25 g	flour
1 l	vegetable stock
1 pinch(es)	sugar
	nutmeg
2 tbsp	white wine vinegar

Instructions

In a pan heat the butter and sauté the onion and the garlic until lucent. Dust with the flour and cook stirring until pale yellow. Pour in the stock and bring to a boil, stirring constantly with a wire whisk. Stir in the crème fraîche and season to taste with salt, nutmeg and pepper. Stir in the parsley.

In a saucepan, bring 1 litre of water with the vinegar and 1 tablespoon of salt to a boil. Beat the eggs into a cup, one after another and let them slide carefully into the salted water. Poach over low heat for 4 minutes.

Ladle the soup into individual soup plates and place a poached egg into each plate. Serve sprinkled with basil and almond flakes.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a