Creamy Bean Soup with Poached Egg

Creamy bean soup is delicious on its own, but with a poached egg, it becomes truly something special. An excellent choice for moments when you want to surprise your guests or loved ones with something different.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 spoon Butter, unsalted

  • 0.5 piece Onion, raw

  • 600 g Beans, fresh

  • 600 ml Soup base, chicken, cube

  • pieces Salt, table

  • 1 dl Sour cream

  • 4 pieces Egg, fresh

  • pieces Vinegar, apple

Steps

  1. In a suitably sized pot, melt the butter. Add the chopped onion and sauté it until translucent. Add the beans to the sautéed onion, stir, and cook for another minute. Then, pour hot broth over the ingredients in the pot. Season with salt and cook over moderate heat until the beans are completely softened.

  2. While the soup is cooking, in another pot, bring water to a boil and add a little vinegar. Carefully crack the egg into a ladle (or small bowl). When the water is just about to boil, gently stir it with a spoon to create a whirlpool. Bring the ladle with the egg close to the water's surface and let the egg slide into the whirlpool. This helps the egg white wrap neatly around the yolk. Cook the egg for 3 to 4 minutes, ensuring the water barely simmers. To test if the egg is cooked, lift it with a slotted spoon and press it with your finger—the white should be firm, and the yolk still soft. Remove the poached egg from the water and dry it with a paper towel. Repeat the process for all the eggs.

  3. Once the beans are softened, remove the pot from the heat and blend the soup smoothly with an immersion blender. Stir in the cream and season with pepper and salt to taste.

  4. Serve the soup in deep bowls (soup plates). Carefully place a poached egg on top. Garnish the soup with fresh herbs as desired, and you can also drizzle it with a little oil. Serve the prepared dish immediately.

Nutrition Information (Per 100g)

  • Calories: 91.86 kcal
  • Fat: 1.79 g
    • Saturated Fat: 1.04 g
  • Carbohydrates: 13.12 g
    • Sugars: 4.77 g
  • Protein: 4.47 g
  • Fiber: 4.47 g

Advice

The vinegar added to the poaching water prevents the egg white from spreading during cooking.