Velouté of Green Vegetables, Salmon and Poached Eggs: Winter Recipe

Ingredients:

• 4 cups of chicken stock
• 2 cups of heavy cream
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons of butter
• 2 cups of mixed green vegetables (broccoli, zucchini, asparagus, peas, etc.) diced
• 4 salmon fillets
• 4 eggs
• Salt and pepper to taste
• Parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute.
2. Add the diced green vegetables and chicken stock. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the vegetables are soft.
3. Add the heavy cream and stir well. Remove from heat and let cool slightly.
4. Using an immersion blender or a food processor, blend the mixture until smooth. Season with salt and pepper.
5. Preheat oven to 350°F. Season the salmon fillets with salt and pepper, wrap in foil and bake for 15-20 minutes or until cooked through.
6. Fill a pot with water and bring it to a boil. Reduce the heat to a simmer and add a tablespoon of vinegar.
7. Crack the eggs into individual bowls. Use a spoon to stir the simmering water to create a vortex, then gently lower the eggs into the water. Cook for 2-3 minutes or until the whites are set but the yolk is still runny.
8. To serve, ladle the velouté into bowls. Top with a piece of salmon and a poached egg. Garnish with fresh parsley.

Verdict and Serving Suggestions:

This velouté of green vegetables, salmon and poached eggs is the perfect winter recipe for a cozy night in. The velvety soup is bursting with the flavors of fresh green vegetables, while the baked salmon fillets and poached eggs provide a rich and satisfying protein that will keep you warm and full all night long. Serve with crusty bread to soak up every last drop of the delicious velouté.