Leek soup
Leek soup with poached eggs is a comforting dish, ideal for cool days. This simple and delicious recipe requires just a few basic ingredients and can be easily prepared. Moreover, the flavors of the sautéed vegetables combine wonderfully with the poached eggs, creating a dish that will delight both family and guests.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total: 50 minutes
Servings: 4
Necessary ingredients:
- 3 stalks of leek
- 2 carrots
- 1 onion
- 1 parsnip
- 1 parsley root
- 6 eggs
- 100-150 ml Grand Cuccina liquid cream
- 1 liter of water
- 200 ml tomato juice or tomato paste
- 1 liter of borscht
- 30 g butter
- 2 tablespoons oil
- Salt and pepper to taste
Step-by-step instructions:
1. Preparing the vegetables: Start by washing and peeling all the vegetables. Chop the onion, carrots, parsnip, and parsley root into small cubes. These will form the aromatic base of your soup.
2. Sautéing the vegetables: In a large pot, add the butter and a little oil. When the butter has melted, add the onion, parsley, and parsnip. Sauté over medium heat for 5-7 minutes until the vegetables become slightly translucent and release their aromas.
3. Adding the leek: Clean and wash the leek, then chop it finely. Add it to the pot and continue to sauté for another 5 minutes. The leek will give the soup a delicate and subtle flavor.
4. Seasoning: Add salt and pepper to taste, then pour water over the vegetables. Allow the soup to simmer over low heat for 15-20 minutes until the vegetables are tender.
5. Poaching the eggs: While the soup is simmering, crack the eggs into a small bowl. When the vegetables are ready, add the eggs, one at a time, to the soup. They will cook gently, providing an elegant appearance and a delicious texture.
6. Adding the tomato juice: After 10 minutes, add the tomato juice or tomato paste. This will give the soup a vibrant color and rich flavor.
7. The borscht and greens: 10 minutes before it’s done, add the hot borscht and a little fresh greenery, such as parsley or dill, for an extra touch of freshness.
8. Finalizing the soup: You can now add half of the cream to enrich the flavor of the soup. The rest of the cream will be used for serving, for a special creamy effect.
Serving suggestions: Serve the hot soup in deep bowls, garnished with the remaining cream and a few fresh greenery leaves. You can accompany the soup with fresh bread or croutons for a complete and flavorful meal.
Possible variations: If you want to experiment, you can add other vegetables, such as potatoes or zucchini, or you can turn this recipe into a vegetarian version by omitting the eggs and adding tofu or beans for protein.
This leek soup is not only comforting but also full of nutrients, making it an excellent choice for a healthy meal. Enjoy your meal!
Ingredients: 3 leeks, 6 eggs, 2 carrots, 1 onion, 1 parsnip, 1 parsley (root), butter, oil, tomato paste or tomato juice, salt, pepper, 100-150 ml Grand Cuccina liquid cream, borscht
