5-herb soup with egg

For 4 people
  • 4 small onions
  • 500 g Potatoes
  • 1 (200 g) leek stick
  • 150 g watercress
  • 1/4 bunch flat-leaf parsley
  • 1/2 Bund chives
  • 1/2 Bund Sorrel
  • 1/4 Bund chervil
  • 8 Radishes
  • 2 EL Oil
  • 150 ml white wine
  • 250 g whipped cream
  • 800 ml Vegetable stock
  • 4 Eggs (size M)
  • Salt
  • Pepper
45 minutes
very easy
1.
Peel the onions, roughly roll the dice. Peel, wash and roughly dice the potatoes. Clean and wash the leek and cut into rings. Clean the watercress, pluck the leaves and wash. Wash the parsley, chives, sorrel and chervil, shake dry and chop. Clean and wash the radishes and cut into thin slices
2.
Heat the oil in a saucepan. Sauté the leek, onion and potato cubes over a medium heat for 3-4 minutes until colorless. Deglaze with white wine, cream and stock. Simmer for 15–20 minutes, stirring occasionally. In the meantime, boil the eggs in boiling water for about 8 minutes, drain and rinse in cold water.
3.
Add the chopped herbs to the soup, except for a few for garnish. Purée finely with a hand blender. Season to taste with salt and pepper. Peel and halve the eggs. Serve the soup with the rest of the chopped herbs, radish slices and egg halves
1 person approx. -nutrients '>
  • 450 kcal
  • 1890 kJ
  • 13 g protein
  • 32 g fat
  • 21 g carbohydrates
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