Parsley soup with egg + video

Must Try

Now that the holidays are approaching, the recipes on my site can also be a bit more festive, but certainly not more difficult. This parsley soup with poached egg and bacon crumbs proves that. I’m sure your guests will be impressed when they see this dish on the menu or when it is served. But making this soup is really not difficult.

As a base I use MAGGI base for vegetable soup. This makes it easy to flavor the soup. And to thicken the soup I added a few potatoes. You can make the soup (and the bacon crumbs) a day in advance so that you only have to warm it up during dinner. Only the egg needs to be poached before serving. This sounds chic but is actually nothing more than boiling an egg without a shell. In my video of this recipe you can easily see how to do this.
parsley soup with egg 2

Recipe parsley soup with poached egg

10 PORTIONS

Ingredients

1 onion
1 clove of garlic
120 g fresh parsley
500 g floury potatoes
1 jar MAGGI base for vegetable soup
1.5 liters of water
100 ml cooking cream
10 slices bacon (or bacon)
A knob of butter for frying
10 eggs
Splash of vinegar
Materials
Hand blender

Preparation

Fry the bacon crispy in a dry frying pan and drain on a paper towel. Place a stockpot on the stove and melt the butter in it. Add the potatoes and the MAGGI vegetable soup base and 500 ml of water. Boil the potatoes for about 10 minutes.
Meanwhile, bring another pan of water to the boil and add a small splash of vinegar. Stir the water with a spoon until a vortex is formed. Tap an egg on the rim and gently slide it into the center of the whirlpool (you can also tap the egg into a bowl first and then let it slide into the water). Boil the egg for about 3 to 4 minutes. Remove the egg from the pan with a slotted spoon and drain on a paper towel. Repeat this with the other eggs as well.
Roughly chop the parsley (keep a bunch for garnish) and add to the soup together with a liter of water and let it cook for another 5 minutes. Puree the soup smooth with a stick blender. Stir the cream into the soup. Crumble the bacon into small pieces. Ladle the soup into plates and place a poached egg in the center. Sprinkle with bacon crumbs and garnish with a sprig of parsley.
Tip: for a vegetarian variant, replace the bacon with some croutons or crispy baked breadcrumbs.

Source: Leukerecepten by leukerecepten-nl.
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