Poached eggs in bearberry soup

Name: Poached eggs in bearberry soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 15 g flaked almonds; 1 Onion; 100 g Wild garlic; 25 g Butter or margarine; 25 g Flour; 1 l Vegetable broth; 100 g Cremefine for cooking; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS White wine vinegar; 4 Eggs (size M)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

15 g flaked almonds
1 Onion
100 g Wild garlic
25 g Butter or margarine
25 g Flour
1 l Vegetable broth
100 g Cremefine for cooking
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp grated nutmeg
2 TABLESPOONS White wine vinegar
4 Eggs (size M)

Directions

1
Roast the almonds in a pan without fat until golden yellow, take them out. Peel and finely chop the onion. If necessary, clean, wash, shake dry and cut into strips. Melt the fat in a pan, fry the onion in it, dust with flour and sauté.
2
Add wild garlic, except for 1 tablespoon for sprinkling. Deglaze gradually with broth while stirring. Bring to the boil, stir in creme fines and season to taste with salt, pepper, sugar and nutmeg. Heat up again. Meanwhile bring 1 litre of water, vinegar and 1 tablespoon of salt to the boil.
3
Switch off the stove. Break the eggs one by one into a cup. Carefully slide one after the other into the vinegar water and allow to set for about 4 minutes. Carefully lift out with a skimmer and allow to drip off a little.
4
Arrange soup and eggs sprinkled with wild garlic and flaked almonds in deep plates.