Vichyssoise with Poached Egg

Name: Vichyssoise with Poached Egg
Yield: 6 servings
Ingredients: 2 leeks; 240 ml 35% cream; 6 eggs; 100 grs butter; 1000 ml chicken stock; 1 onion; 200 grs medium potatoes; 6 cullerades toasted bread cubes

Vichyssoise with poached egg is a smooth and delicate cream of leeks and potatoes, crowned with a perfectly cooked succulent egg, adding a delicious texture and contrast.

appetizer

boiled

soup

Ingredients

Servings

Measurement units

Ingredients

2 leeks
240 ml35% cream
6 eggs
100 grsbutter
1000 mlchicken stock
1 onion
200 grsmedium potatoes
6 culleradestoasted bread cubes

Nutritional Information

Per serving

Calculated for 6 servings

Calories

395 kcal

Protein

10.2 g

Fat

33.3 g

Carbohydrates

15.3 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Method

Peel and break up the potatoes. Onion and leek in julienne.
Sweat the onion in butter without colour. Add leek, potatoes and stock. Cover and boil 30 minutes.
Blend smooth. Chill until cold. Add the cream and season.
1.5 cm bread cubes toasted under the grill.
Poached eggs: very hot water with vinegar, a whirlpool, 3 or 4 minutes.
Soup in the plate, an egg in the middle and the toast.