John Myers
Potato and Pea Soup with Egg
The perfect potato and pea soup with egg recipe with a picture and simple step-by-step instructions.
- 1 medium sized Shallot
- 2 tbsp Rapeseed oil
- 200 g Peas yellow
- 1,5 liter Vegetable broth
- 400 g Floury potatoes
- Salt and pepper
- 1 Knife point Red chilli flakes
- 4 Eggs
- 0,5 bunch Parsley
- Peel the shallot and cut into fine cubes. Heat the oil in a saucepan and fry the shallot cubes in it until translucent. Add the peas and cook for 2-3 minutes while stirring. Pour in the stock, simmer the soup over a low heat for about 40 minutes .
- In the meantime, peel and wash the potatoes and cut them into large pieces. After 20 minutes, add the potatoes to the peas and cook until done. Finely puree the soup with the blender, season with salt, pepper and chilli flakes.
- 4 Line the cups with a large piece of cling film (on my first attempt I brushed the cling film with a little oil, but it is not necessary as I noticed on my second attempt), and sprinkle each egg with salt and pepper Tie the egg together. For the eggs, bring plenty of water to the boil in a saucepan.
- Place all wrapped eggs (I’ve only tried one) in the simmering area and let simmer for 2-5 minutes. Remove and remove the eggs from the foil. Pluck the parsley leaves from the stalks, roughly chop. Arrange the potato and pea soup in 4 plates and add an egg to each. Serve sprinkled with parsley.
Facebook Comments