Pointed cabbage soup with poached egg

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean and wash the pointed cabbage, drain well and cut into strips. Peel and chop the onion. Heat the fat in a pot and fry the onion until transparent. Add cabbage, braise briefly and deglaze with 1 1/2 litres of water.

2. 2

   Add chicken soup, salt and pepper, bring to the boil, cover and cook for 15-20 minutes. Lift out a skimmer with pointed cabbage strips and set aside. Finely puree the remaining cabbage in the stock.

3. 3

   Season soup with crème fraîche, salt, pepper and nutmeg. Put the cabbage strips back into the soup and warm them up. For the eggs, heat 1 litre of water, 1 tablespoon of salt and vinegar. Beat the eggs one by one in a soup ladle and let them slowly slide into the water.

4. 4

   Poach for about 4 minutes at low heat. Remove with a skimmer, drain and serve with the soup in deep plates. Serve sprinkled with paprika as desired.