Pea Soup with Egg
By chef Gulasch
A delicately creamy soup made from young peas, complemented by the fresh taste of dill. Served with a poached egg, which adds creaminess and nutritional value to the dish.
- 15 min
- total
- Medium
- level
2 min prep · 13 min cook
What you will need
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Green Peas 100 g -
Eggs 1 pcs -
Onion 0.25 pcs -
Vegetable bouillon 0.25 pcs
-
Garlic 0.5 clove -
Butter 0.5 tbsp -
Dill 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🥦✨
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Slice the onion and garlic. Slice the onion and garlic into thin slices
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Saute the onion and garlic. Saute the onion and garlic in butter over medium heat for about 3 minutes, until translucent
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Cook the peas. Add the peas, water, and bouillon dissolved in water (or use stock instead if you have it) and cook over medium heat for about 5 minutes
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Blend the soup. Blend the soup until smooth and, if needed, strain it through a sieve
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Poach the egg. Prepare the poached egg by cracking the egg into water with a little vinegar just below the boil and cooking over low heat for about 3 minutes
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Serve the dish. Serve the soup with the egg and, if desired, sprinkle with fresh dill 🥦🍽️✨
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