Poached Egg from La Ruchotte, Green Nettle Soup Recipe

Ingredients:

• 4 small eggs
• 1 onion, diced
• 1 leek, sliced
• 2 large potatoes, peeled and diced
• 1 bunch of fresh nettles, washed and roughly chopped
• 1 liter of chicken or vegetable stock
• 2 tablespoons of olive oil
• Salt and freshly ground black pepper, to taste

Directions:

1. Heat the olive oil in a large pan over medium heat until hot but not smoking.
2. Add the chopped onions and leeks and sauté until soft and translucent, about 5 minutes.
3. Add the diced potatoes, nettles, and chicken or vegetable stock to the pan.
4. Bring to the boil, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
5. Use an immersion blender or transfer to a blender and puree until smooth.
6. Season to taste with salt and freshly ground black pepper.
7. For the poached egg, bring a large pot of water to a gentle simmer and add a splash of vinegar.
8. Crack an egg into a small bowl and gently slide it into the simmering water. Repeat with the remaining eggs.
9. Allow the eggs to cook for about 3-4 minutes or until the whites are set and the yolks are still runny.
10. Remove the poached eggs using a slotted spoon and drain them on a paper towel.
11. To serve, ladle the green nettle soup into bowls and top each one with a poached egg. Add a sprinkle of salt and freshly ground black pepper if desired

Verdict:

The combination of the rich, runny egg with the silky-smooth, vibrant green soup is a match made in heaven. The potato gives the soup a creamy texture which complements the subtle sweetness of the nettle. The poached egg adds a luxurious touch and balances out the flavors perfectly.

Serving Suggestions:

Serve with a crusty bread for dipping into the soup, or a side salad for a more substantial meal. This soup is also great as a starter for a dinner party or as a light lunch option.