Dill Soup With Poached Egg

Prepare the ingredients. This is what awaits on the plate – a hearty dill soup with egg 🥣🌿 Prepare all ingredients in advance so the work flows smoothly.

Chop the onion. Finely chop the onion.

Sauté the onion and potatoes. In a saucepan over medium heat, melt the butter and sauté the onion until golden, about 3–5 minutes, season with salt. Meanwhile dice the potatoes, add them to the onion and sauté together for another 2–3 minutes, seasoning lightly again.

Add the dill and seasonings. Optionally slice the button mushrooms. Pick the dill. Finely chop the stalks. Add the optional mushrooms, the chopped dill stalks and a bay leaf.

Deglaze and add the mushrooms. Deglaze with a little vinegar and let it reduce briefly over medium heat. Then add the dried mushrooms.

Add the cream and simmer. Pour in the cream, add the bouillon dissolved in water (or stock if you have it), and cook over low to medium heat for about 15 minutes, until the soup slightly thickens and the potatoes are tender.

Add the egg. Carefully crack an egg into the hot soup and cook over low heat for 3–5 minutes depending on how runny you want the yolk.

Serve the soup. Serve in deep plates or bowls and garnish with fresh sprigs of dill 🌿