Potato Soup with Egg

Ingredients

• Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Egg1 count (55 g)
• Milk6 tablespoon (90 ml)
• Parsley1 tablespoon (4 g)
• Butter1/2 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Wash, peel and cut the potatoes into small pieces. Boil them in water with a pinch of salt for 15 minutes or until softened. Remove and drain.

2. 2

   Step 2

   At the same time, melt butter in a pan and stir-fry the chopped onion with a little bit of salt for 5-7 minutes over medium heat.

3. 3

   Step 3

   Next, add the potato and the milk.

4. 4

   Step 4

   Add salt and pepper to taste, mix and cook for 5 minutes.

5. 5

   Step 5

   Remove and blend to get a smooth texture.

6. 6

   Step 6

   At the same time, poach the egg. Warm water in a small pot and crack the egg in a cup.

7. 7

   Step 7

   When the water boils, cause a whirlpool with a spoon and let the eggs fall in the center softly.

8. 8

   Step 8

   Cook for 3 minutes and remove with a slotted spoon.

9. 9

   Step 9

   In a soup plate, serve the potato soup with the add. Sprinkle the chopped parsley on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato Soup with Egg can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.