Grüne Cremesuppe, garniert mit Kräutern und einem pochierten Ei in einer weißen Schale, präsentiert auf einem eleganten Tisch mit Fissler-Kochgeschirr.

Cream of herb soup with poached egg

Name: Cream of herb soup with poached egg
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 onion; 2 zucchini; 2 carrots; 1 celery stalk; 1 small swede; ¼ fennel; 2 medium potatoes, peeled; 1 tomato; 4 black peppercorns, crushed; 1 clove; ½ tsp salt; 2 l water; 30 g butter; 25 g flour; 100 ml dry Riesling (alternatively chicken broth); 1 bunch parsley, finely chopped; 1 bunch chives, finely chopped; 200 g cream; sea salt; freshly ground pepper; 2 tbsp. vinegar; 4 fresh eggs; 1 l water; sea salt

35 min

Total Time

20 min

Cooking Time

15 min

Preperation Time

Ingredients

4 servings

1	onion
2	zucchini
2	carrots
1	celery stalk
1	small swede
¼	fennel
2	medium potatoes, peeled
1	tomato
4	black peppercorns, crushed
1	clove
½	tsp salt
2 l	water
30 g	butter
25 g	flour
100 ml	dry Riesling (alternatively chicken broth)
1 bunch	parsley, finely chopped
1 bunch	chives, finely chopped
200 g	cream
	sea salt
	freshly ground pepper
2 tbsp.	vinegar
4	fresh eggs
1 l	water
	sea salt

Instructions

Step 1 of 6:

Trim and wash the vegetables, then cut them into large pieces.

Step 2 of 6:

Place all the ingredients for the stock into the Fissler Pressure Cooker (4.5 l) and top up with 2 l of cold water. Close the pot according to the instructions, set the lid's Cooking Indicator with traffic-light function to level 2 (fast cooking level), and bring the pot to the boil over full heat. As soon as the yellow ring appears, reduce the heat. When the green ring appears, the cooking time of 10 minutes begins. Release steam from the Fissler Pressure Cooker according to the instructions and open it. Pour the stock through a fine sieve into a Fissler pot.

Step 3 of 6:

Heat the butter in the Fissler Pressure Cooker and stir in the flour. Toast briefly, deglaze with the Riesling, and stir until smooth. Add half of the vegetable stock and let it simmer for a few minutes.

Step 4 of 6:

Blend the remaining stock in a blender (or use a hand blender in the pot) with the herbs until creamy (reserve 3 tbsp. of herbs for the garnish), add it to the thickened stock in the Fissler Pressure Cooker, add the cream, heat the soup again, season with sea salt and pepper, and froth it up with the hand blender.

Step 5 of 6:

In a Fissler pot, bring just under 1 l of salted water with the vinegar to the boil. Crack the eggs one by one into a cup and gently slide them into the simmering water. Use a spoon to carefully fold the egg white around the yolk. Cook the eggs for 3–4 minutes and remove them.

Step 6 of 6:

Divide the soup between deep plates. Place 1 poached egg in the centre of each, sprinkle with a little sea salt, and garnish with herbs.