Creamy Chervil Soup with Poached Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 706 mg | (18 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 onion
- 250 grams starchy potatoes
- 200 grams Celery root
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
- 4 eggs
- 50 milliliters Vinegar
- 2 handfuls Chervil
- 200 milliliters Whipped cream
- 1 tsp lemon juice
- 1 tsp Horseradish (jarred)
Preparation steps
For the soup: Peel the onion, potatoes and celery root and dice. In a large pan, melt the hot butter and sauté the vegetables for 1-2 minutes. Sprinkle with the flour then stir in the broth, season with salt, pepper and nutmeg and simmer, stirring occasionally, for about 20 minutes.
For the poached eggs: Bring the vinegar and 1 liter (approximately 4 cups) water to a simmer. Working with 1 egg at a time, crack the egg into a small bowl. Stir the water to create a whirlpool and slide the egg into the water carefully. Cook for around 4 minutes, until the egg whites just set and the yolk is still runny. Remove with a slotted spoon and drain on paper towels.
Rinse the chervil, shake dry and set a few leaves aside for garnish. Add the remaining chervil to the soup along with the cream and purée. Add a little broth, if necessary. Add the lemon juice and horseradish, season with salt and pepper and distribute among serving bowls.
To serve, place a poached egg in each soup, season with fresh ground pepper and garnish with chervil.
