5-herb soup with egg

Name: 5-herb soup with egg
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 small onions; 500 g Potatoes; 1 (200 g) Stalk leek (leek); 150 g Watercress; 1/4 collar flat leaf parsley; 1/2 bunch Chives; 1/2 bunch Sorrel; 1/4 collar Chervil; 8 Radishes; 2 TABLESPOONS Oil; 150 ml White wine; 250 g Whipped cream; 800 ml Vegetable broth; 4 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 small onions
500 g Potatoes
1 (200 g) Stalk leek (leek)
150 g Watercress
1/4 collar flat leaf parsley
1/2 bunch Chives
1/2 bunch Sorrel
1/4 collar Chervil
8 Radishes
2 TABLESPOONS Oil
150 ml White wine
250 g Whipped cream
800 ml Vegetable broth
4 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Onions peel, roughly dice. Potatoes peel, wash and roughly dice. Clean, wash and cut leek into rings. Clean watercress, pluck off leaves and wash. Wash parsley, chives, sorrel and chervil, shake dry and chop. Clean, wash and thinly slice radishes
2
Heat the oil in a pot. Steam leek, onion and potato cubes in it at medium heat for 3-4 minutes until colourless. Deglaze with white wine, cream and stock. Simmer for 15-20 minutes, stirring occasionally. In the meantime, boil eggs in boiling water for about 8 minutes, drain and chill
3
Add chopped herbs to the soup, except for some for garnishing. Finely puree with a blender. Season to taste with salt and pepper. Peel and halve the eggs. Serve the soup with the remaining chopped herbs, radish slices and egg halves